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1
To make Grilled Eggplant Pitas: Slice eggplants crosswise into 1/3-inch-thick pieces, and sprinkle with 1 teaspoon salt.
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2
Slice zucchini in half lengthwise and crosswise into 1/3-inch-thick pieces.
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3
Sprinkle with remaining salt.
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4
Place both vegetables on paper towels for 1 hour or longer.
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5
Press dry using fresh paper towels, pack for picnic and set aside.
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6
Cut peppers into 1/2-inch-wide strips.
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7
Slice red onions into 1/4-inch-thick slices, breaking apart circles.
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8
Place all vegetables in large container, and set aside.
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9
Whisk lemon juice, olive oil, garlic and pepper, and pour over vegetables.
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10
Toss well, and refrigerate.
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11
Cut pita breads in half, and open for stuffing.
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12
Pack for picnic, and set aside.
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13
To make Pomegranate-Walnut Sauce: Heat oil in skillet over medium heat, and saute onion and garlic until soft and transparent.
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14
Remove from heat.
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15
Place walnuts, cinnamon and cooked onions in blender, and process until smooth.
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16
Add remaining ingredients, and blend for 2 minutes, scraping down sides of container several times.
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17
Taste and adjust flavors with honey and salt, as needed.
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18
If mixture is thicker than mayonnaise, add water 1 tablespoon at a time until desired consistency.
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19
Chill until serving time, and store leftovers in container in refrigerator.
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20
Set and light charcoal fire, if using, about 30 minutes before serving.
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21
Otherwise, heat gas grill at serving time.
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22
Grill vegetables over medium-hot coals or gas grill, using basket for onions and peppers.
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23
When vegetables are soft and browned, remove from heat, and fill pitas with vegetables.
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24
Drizzle each sandwich with sauce, and serve 2 halves per person.
