For the chips:
3 pitas cut into 8 wedges
4 tablespoons light olive oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
For the dip:
1 red bell pepper, cut in half, seeds removed
1 medium onion, sliced into thick rings and skewered
4 cloves garlic, threaded on skewers
1 small zucchini, sliced thick
4 tablespoon light olive oil
Freshly ground black pepper
1 cup mayonnaise
Prepare the chips:
Preheat heat oven to 375 degrees F.
Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips with olive oil and garlic mixture. Arrange pita chips on large baking sheet and bake for 12 to 15 minutes.
Remove from oven and cool. Store airtight for 3-4 days.
Prepare the dip:
Preheat grill to medium.
Place the vegetables in a bowl with the oil, salt and pepper; toss to coat. Place the vegetables on the grill and cook until they are slightly charred, turning once or twice. Remove from grill and cool.
Place in a food processor and process until slightly chunky. Stir in the mayonnaise. Taste and add salt and pepper if necessary. Serve with the pita chips or raw vegetables.