Chargrilled Vegetable and Pita Salad With Feta and Dukkah

• 12 inches fat-free whole wheat pita bread
• 2 large zucchini, trimmed and cut into 1/4 inch thick slices
• 2 red bell peppers, halved, deseeded and cut into 2cm thick slices
• 16 ounces eggplants, trimmed, quartered lengthways
• 14 cup olive oil
• 1 tablespoon lemon juice
• 12 teaspoon honey
• 12 cup fresh parsley
• 12 cup fresh mint leaves, torn
• 1 tablespoon dukkah (or to taste)
• 3 ounces feta, crumbled

1. Preheat oven to 200 C or (390 degrees?
2. ).
3. Place the pita bread on a large baking tray.
4. Bake for 10 minutes or until crisp.
5. Set aside to cool.
6. Break into small pieces.
7. Meanwhile, preheat a large chargrill on high.
8. Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
9. Season with salt and pepper.
10. Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
11. Repeat, in 2 more batches with the remaining mixture.
12. Whisk together the lemon juice, honey and remaining oil in a large bowl.
13. Add the zucchini mixture, parsley and mint and toss to combine.
14. Divide the salad among serving bowls,.
15. Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.

whole wheat pita bread, zucchini, red bell peppers, eggplants, olive oil, lemon juice, honey, parsley, mint, feta

Taken from www.food.com/recipe/chargrilled-vegetable-and-pita-salad-with-feta-and-dukkah-304556 (may not work)