Start by washing all the vegetables thoroughly. Cut the courgettes into slices and chop the peppers. For the aubergines, either slice them or cut them into bite-sized slices depending on their size.
For the marinade, chop all the herbs finely and mix with the oil and balsamic vinegar.
Pour the marinade over the vegetables and massage it in. Let sit for at least 30 minutes. Reserve.
Grill the vegetables for 10 to 15 minutes until they are the desired colour.
Fill the pittas as you wish, with the lettuce, tzatziki, souvlaki, and feta. Add the grilled vegetables, and the fresh tomatoes.
For the grilled vegetables:
2 small courgettes
2 red peppers
1 aubergine
1 onion
Handful of chopped oregano
Handful of thyme
Handful of marjoram
1 tbsp of balsamic vinegar
4 tbsp of olive oil
For the pitta filling:
1 pack of ISLOS feta
50g of olives
2 tomatoes
1 cucumber
1 iceberg lettuce
2 Souvlakis
Tzatziki
4 pittas
View Method
Recipe Method
Start by washing all the vegetables thoroughly. Cut the courgettes into slices and chop the peppers. For the aubergines, either slice them or cut them into bite-sized slices depending on their size.
For the marinade, chop all the herbs finely and mix with the oil and balsamic vinegar.
Pour the marinade over the vegetables and massage it in. Let sit for at least 30 minutes. Reserve.
Grill the vegetables for 10 to 15 minutes until they are the desired colour.
Fill the pittas as you wish, with the lettuce, tzatziki, souvlaki, and feta. Add the grilled vegetables, and the fresh tomatoes.
