Grilled vegetable pittas with cumin yogurt dip

For the marinade:

• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 2 Tablespoons water
• 3 cloves garlic, minced
• 2 teaspoons herbes de Provence
• Salt and freshly ground black pepper

For the grilled veggies:

• 1 medium aubergine, sliced thickly lengthwise
• 2 courgettes, sliced thickly lengthwise
• 2 bell peppers (red, orange, green or yellow), sliced thickly
• 1 red onion, cut into thick wedges

For the cumin yogurt dip:

• 500g plain Greek yogurt
• 2 Tablespoons feta cheese, crumbled + extra for topping
• 2 Tablespoons olive oil
• 1 Tablespoon fresh lemon juice
• ½ teaspoon freshly ground cumin
• 1-2 teaspoon(s) herbes de Provence or fresh coriander, chopped
• 1 handful sliced black olives (optional)
• Salt and freshly black pepper

To serve:

• 6 pitta breads
• Fresh couriander, chopped

1. For the marinade, mix all the ingredients together in a small bowl.
2. Place the sliced vegetables in a large dish and pour the marinade over. Toss the vegetables to coat. For best results, let marinate for half an hour. Otherwise, start grilling right away.
3. Heat grill or grill pan over medium heat. Add the vegetables and grill a couple of minutes per side, or until grill marks are formed and the vegetables are tender all the way through. As you grill, brush on the leftover marinade.
4. For the cumin yogurt dip, mix all the ingredients together. Taste and adjust the seasoning as needed.
5. Warm the pitta breads on the grill just before assembling the sandwiches.
6. For assembling the sandwiches, take a warmed pitta bread, top it with the grilled vegetables, sprinkle extra feta on top, fresh coriander and add a big tablespoon of the cumin yogurt sauce. Repeat with the remaining pitta breads. Serve immediately and enjoy!