Pita And Grilled Vegetable Panzanella

• Panzanella
• 2 Japanese eggplants, halved lengthwise
• 2 medium zucchini, halved lengthwise
• 1 red bell pepper, cut into 3/4 inch strips
• 1 1/2 cups (6 oz) frozen artichokes, thawed, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15 oz) can chickpeas, rinsed and drained
• 10 jarred sun-dried tomatoes, drained and chopped
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons plus 2 teaspoons apple cider vinegar
• 2 tablespoons rinsed and drained capers
• Grated zest of 1 large lemon
• 2 tablespoons fresh lemon juice (from 1 large lemon)
• 1 teaspoon light agave nectar
• 2 whole-wheat pita breads
• Sauce
• 1/4 cup plain Greek yogurt
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon apple cider vinegar
• 1/4 teaspoon light agave nectar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. See p. 112 of Giada's Feel Good Food.

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Taken from www.epicurious.com/recipes/member/views/pita-and-grilled-vegetable-panzanella-52911341 (may not work)