PREP TIME: 10min
COOK TIME: 10min SERVES: 2-4
4 pita bread wraps
½ red capsicum
½ tsp minced garlic
200g beetroot dip
2 sprigs mint
2 sprigs oregano
100g feta, crumbed
Step 1: Lay each pita bread flat and generously spread with beetroot dip.
Step 2: Slice the eggplant, capsicum and zucchini into 1cm wide strips. Spray lightly with olive oil and season with salt and pepper.
Step 3: Place a grill pan over medium heat and grill the vegetables with the minced garlic until tender and lightly charred (approximately 6-8minutes).
Step 4: Place the grilled vegetables on top of the pita breads, distributing the vegetables equally.
Step 5: Crumb feta over the vegetables and sprinkle the mint and oregano leaves over the top.
Step 6: Add a squeeze of lemon juice to dress each wrap and roll to serve.