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Preheat oven to 400°F. In a large bowl, combine eggplant, zucchini, bell pepper, onion, garlic, olive oil, oregano, crushed red pepper and salt. Toss to combine. Spread vegetable mixture in a shallow roasting pan. Roast, uncovered, for 15 minutes. Add tomatoes; stir until combined. Roast about 10 minutes more or until vegetables are light brown and tender.
Drizzle vegetables with lemon juice; toss to coat. Divide vegetable mixture among four pita bread halves. Top with yogurt and sprinkle with feta. Serve immediately.