Mediterranean Veg, Couscous & Pesto Pitta Pockets - Ainsley Harriott

Ingredients

• 1 small-medium aubergine, trimmed and cut into 2 cm chunks
• 1 red pepper, deseeded and cut into 2 cm chunks
• ½ red onion, cut into 4 wedges
• 2 cloves of garlic, unpeeled & lightly bashed
• 1-2 tbsp olive oil
• ½ lemon, juice and zest
• ½ tsp dried oregano
• 6-8 cherry or baby plum tomatoes
• handful of basil leaves, torn, plus extra for garnish
• 1 x packet of Ainsley Roasted Vegetable Couscous
• 1 tbsp shop-bought pesto
• 3 tbsp mayonnaise
• 2-4 large pitta breads