Name: Mediterranean Fattoush
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 6" whole wheat pita pockets ((can use plain white pita as well)); pump spray olive oil (or 1-2 teaspoons olive oil); sprinkle kosher salt; sprinkle black pepper; 1/2 teaspoon thyme (chopped); 1/4 teaspoon rosemary (finely chopped); 2 cups diced eggplant; 2 medium zucchini (diced (I used one green and one yellow zucchini)); 1 medium onion (diced); 1 8 ounce can chick peas (rinsed, drained & pat dry with paper towels); 2 tablespoons olive oil; 1 teaspoon whole fennel seed (crushed in a mortar and pestle); 1/4 teaspoon red pepper flakes; 1 teaspoon thyme (chopped); 1/2 teaspoon rosemary (chopped); 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 large tomato (seeded and chopped); 2 tablespoons capers (drained); 1/4 cup kalamata olives (seeded, roughly chopped); 1 4 ounce jar/can artichoke hearts or artichoke bottoms (chopped); 1 roasted red bell pepper (seeded, skinned, diced - from a jar or roast your own.); 2 cups romaine or other crispy lettuce; 8 ounces fresh feta or mozzarella (diced); 2 tablespoons parsley (chopped); 1 teaspoon lemon zest; 1 teaspoon dijon mustard; 1 clove garlic (minced); 2 tablespoons lemon juice ((from the zested lemon)); 4 tablespoons olive oil