Grilled Vegetable And Haloumi Wraps - cooking recipe

Ingredients

3 None baby eggplant, thinly sliced
2 None zucchini, thinly sliced
1 None sweet potato, peeled and thinly sliced
1 None red pepper, thickly sliced
1 None yellow pepper, thickly sliced
2 tbsp olive oil
1 tsp dried oregano leaves
1/3 cup lemon juice
3 cloves garlic, crushed
4 large pita breads
3/4 cup plain yogurt
1 tsp sweet paprika
8 oz haloumi cheese, sliced
3 oz baby spinach leaves

Preparation

Heat a grill pan on medium-high heat or preheat the grill to medium.
Combine the eggplant, zucchini, sweet potato, peppers, oil, oregano, 1/2 the lemon juice and 1/2 the garlic in a large bowl and season.
Grill the vegetables in batches, until tender. Transfer to a serving platter and cover to keep warm. Grill the pita bread until browned lightly on both sides and just heated through. Grill the haloumi until browned on both sides and heated through.
Combine the remaining juice and garlic with yogurt and paprika in a small bowl.
Divide the vegetables and haloumi among the warm pita breads and top with baby spinach. Drizzle with the yogurt mixture and wrap tightly to enclose the filling. Serve.