Slice the aubergine and zucchini and coat with the olive oil, vegetable powder and pepper. Mix and marinate for 30 minutes. Place the veggies on a grizzle pan and cook both sides until slightly browned. When ready, distribute them on the 3 pita breads, along with the halved cherry tomatoes. Drizzle each pita bread with 1 Tbsp of tahini sauce, 1 Tbsp feta and 1 tsp pine nuts. Cut in the middle and serve.