Shrimp Sheet Pan Pita

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4 pita breads, halved

8 ounces asparagus, trimmed and cut into 1-inch pieces 

4 ounces cremini mushrooms, quartered 

1 medium yellow squash, halved lengthwise and cut into 1-inch pieces 

1 small red onion, sliced 

1/4 cup olive oil 

2 tablespoons Italian seasoning blend 

Kosher salt and freshly ground black pepper 

1 1/2 pounds colossal shrimp (U15), peeled and deveined 

2 lemons, zested and halved 

1 cup Greek yogurt 

2 teaspoons chopped fresh dill, plus more for garnish 

2 Roma tomatoes, sliced 

1 head green leaf or Bibb lettuce, leaves torn 

1 cup sliced mixed olives 

4 ounces feta, crumbled