Grill-roasted Vegetable Pita sandwiches & Grilled Lamb Recipe – Sunset Magazine

Ingredients

• 9 tablespoons extra-virgin olive oil, divided
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire
• 1/2 cup red wine
• 3 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 pounds lamb, cut into 1 1/2-in. chunks
• 2 red bell peppers, stemmed, seeded, and sliced into 3/4-in.-wide wedges
• 2 peeled red onions, sliced into 1-in.-wide wedges
• 1 large eggplant, quartered lengthwise and cut into 1-in.-thick slices
• 2 small zucchini, sliced crosswise into 1/4-in.-thick slices
• 3 Roma tomatoes, seeded and quartered lengthwise
• 3 cloves garlic, chopped
• 3 tablespoons balsamic vinegar
• 1/4 cup coarsely chopped walnuts
• 1/2 cup crumbled feta cheese
• 8 to 10 mini pitas, halved