Greek-style Grilled Vegetables Rolls

For Tzatziki Sauce:

Finely chop 2/3 of the cucumber; place in a strainer and squeeze out any liquid. Place on paper towels and let sit for 15 minutes. Chop remaining 1/3 cucumber and set aside.

In a large bowl, combine yogurt, sour cream, garlic, and herbs; mix well. Fold in finely chopped cucumbers. Cover with plastic wrap and refrigerate for at least 3 hours.

Prior to serving, garnish with salt, red peppercorns and remaining chopped cucumber.

For Grilled Vegetables:

Preheat grill for direct grilling.

In a small bowl, whisk vinegar, salt and pepper together, add the oil in a slow stream, whisking until the dressing is emulsified.

Brush the peppers with 1/4 of the dressing and place them on the hot grill grate, skin side down. Grill until the skin is charred, about 8 to 10 minutes. Remove the peppers from the grill and carefully remove any charred skin and discard. Place the peppers in a large bowl. Brush the eggplant, zucchini and onion slices with the remaining dressing. Grill the vegetables on the rack, turning them several times, until nicely browned and tender, about 6 to 8 minutes. Remove from grill and add to the bowl with the peppers.

Place each roll cut side down on the grill for about 30 seconds, or until lightly toasted.