Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb - Lunch Recipes

Ingredients

• 3 Tbsps balsamic vinegar
• 2 teaspoons freshly ground black pepper, divided
• 3 teaspoons coarse kosher salt, divided
• 1 large eggplant, quartered lengthwise and cut into 1-in.-thick slices
• 118 milliliters crumbled feta cheese
• 3 cloves garlic, chopped
• 907 grams lamb, cut into 1 1/2-in. chunks
• 9 Tbsps extra-virgin olive oil, divided
• 8 mini pitas, halved
• 2 red bell peppers, stemmed, seeded, and sliced into 3/4-in.-wide wedges
• 2 peeled red onions, sliced into 1-in.-wide wedges
• 118 milliliters red wine
• 3 Roma tomatoes, seeded and quartered lengthwise
• 59 milliliters soy sauce
• 59 milliliters coarsely chopped walnuts
• 2 Tbsps Worcestershire
• 2 smalls zucchini, sliced crosswise into 1/4-in.-thick slices