Greek Pitawith Slow‑Roasted Vegetables & Tzatziki

Preheat the oven to 375°F (375°F).

In a large bowl, combine the eggplant, red bell peppers, cherry tomatoes, red onion, garlic cloves, oregano, chili flakes, lemon zest, extra‑virgin olive oil, ½ tsp salt, and black pepper; toss until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on a baking sheet.

Roast for 65–75 minutes, stirring gently halfway through, until the eggplant is buttery soft and the tomatoes have burst.

While the vegetables roast, prepare the tzatziki: place the Greek yogurt, grated and squeezed cucumber, 1 tbsp olive oil, lemon juice, salt, pepper, and tzatziki seasoning in a bowl and whisk until smooth.

Cover the tzatziki and refrigerate for at least 30 minutes to let the flavors meld.

When the vegetables are done, remove them from the oven and let them rest for 5 minutes.

Warm the whole‑wheat pitas in the oven for 2–3 minutes or in a dry skillet until pliable.

To assemble, spread a generous spoonful of tzatziki onto each pita, top with the hot roasted vegetables, then sprinkle crumbled feta, fresh mint leaves, and pickled red onion.

Serve immediately while the pita is warm and the tzatziki is cool.