Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.
Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. Prepare the sandwiches by first microwaving each pita for 20 seconds. Pour about a tablespoon of dressing over each sandwich and serve. Please do not distribute, publish or display this recipe without permission.