Grilled Vegetable Pita With Orange Balsamic Sauce

• 6 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 large red onion, thickly sliced into rounds
• 1 (1-pound) eggplant, cut into 1/2-inch thick slices
• 2 medium zucchini or yellow squash, cut into 1/2-inch thick slices
• 1 red bell pepper, cored, seeded and cut into 6 pieces
• 1 small shallot, finely chopped
• 1/2 cup orange juice
• 2 teaspoons balsamic vinegar
• 4 greek style pita
• 1/3 cup feta cheese crumbles
• 1/4 cup chopped parsley

1. Combine 1/4 cup of the oil, lemon juice, oregano and salt and pepper in a large bowl. Add onions, eggplant, zucchini and peppers and toss gently to coat. Cover and refrigerate for 30 minutes, or up to 2 hours.
2. Preheat grill. Arrange marinated vegetables in a single layer on the grill and cook, flipping once, until tender and golden brown, about 10 minutes total. Transfer to a platter and keep warm.
3. Meanwhile, heat 1 tablespoon of the remaining oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add orange juice and reduce liquid by half, 6 to 8 minutes. Add balsamic vinegar, salt and pepper, then remove from the heat and set vinaigrette aside.
4. Brush pita with olive oil and place on grill to warm. 1 minute per side. Remove from grill. layer with vegetables and dress with vinaigrette. sprinkle with feta and parsley.

extra virgin olive oil, lemon juice, oregano, salt, red onion, eggplant, zucchini, red bell pepper, shallot, orange juice, balsamic vinegar, greek style pita, feta cheese crumbles, parsley

Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-pita-with-orange-balsamic-sauce-50038697 (may not work)