12 scallions, cleaned and roughly chopped

10 cloves garlic

1 cup fresh parsley leaves

the zest of 2 limes

the juice of 4 limes

1 teaspoon salt

1 teaspoon black pepper

1/2 cup Gefen Canola Oil

2 red peppers, cut into 2-inch squares

2 yellow peppers, cut into 2-inch squares

2 zucchini, cut into 1/2-inch slices

24 whole cherry tomatoes

2 purple onions, cut into big chunks

1 eggplant, cut into 2-inch squares

12 thin chicken cutlets, cut into 2-inch squares

fresh pita for serving

techina (Haddar Tahini) for serving