Summer veggies are the star of these roasted vegetable gyros. Complete with pesto aioli and a sprinkle of feta, these vegetarian gyros are perfect for any meal!
A few summers ago I worked at a Mediterranean restaurant that served the best veggie gyros with aioli pesto. I really never got tired of the shift vegetable gyro that I always ate with a side of roasted potatoes doused in lemon juice and oregano.
Of course, I had to find a way to make my own version of vegetable gyros at home. This version is made in the oven instead of on a grill and is a little healthier than the restaurant version (lower sodium and less oil).
While the veggies roast, you’ll have plenty of hands-free time to assemble the pesto aioli. Get ready for a flavorful summer meal!
These roasted vegetable gyros are
- Filled with summer veggies like zucchini, yellow squash, and red pepper
- Easy to make; just slice veggies, toss in oil + seasoning, and roast
- Completed with a quick pesto aioli
- Perfect for a family dinner or 5 days of meal prep
To make roasted vegetable gyros
Slice the veggies. I use zucchini, yellow squash, red bell pepper, and red onions. Other additions like eggplant or mushrooms also work well.
Toss the veggies in olive oil and Greek seasoning. You can add the red onions now if you like roasted red onions, or leave them raw if you prefer a crunch.
Layer the seasoned vegetables evenly on a large sheet pan. Line the sheet pan with foil for easy cleanup or just use an unlined sheet pan.
Roast for 15 minutes at 425 degrees F. Remove from the oven and stir. Return to the oven and cook for another 10 minutes, or until the veggies are tender. Toss finished veggies with the juice from one lemon.
Meanwhile, make the basil pesto aioli. Blend together fresh basil, lemon juice, garlic cloves and Greek yogurt until smooth.
To assemble one vegetable gyro, take a warmed flatbread–you can warm in the microwave or in a pan on the stovetop–and spread with 1-2 tablespoons aioli. Add 1/5 of the lettuce and roasted veggies and 1 tablespoon of feta.
Ways to customize vegetable gyros
- You can make these veggie gyros vegan by omitting the feta cheese and replacing Greek yogurt with vegan mayo.
- These gyros go very well with my roasted breakfast potatoes recipe. You can roast the potatoes while the veggies are roasting, then add a sprinkle of dry oregano and fresh lemon juice when the potatoes are done.
- If you don’t have Greek seasoning on hand, try just coarse sea salt and freshly ground black pepper. The simplicity of salt & pepper complements roasted veggies well.
- Try a variety of toppings like banana peppers, kalamata olives, sliced tomatoes, or spinach.
- To make a high protein meal, add a can of chickpeas or spread with homemade jalapeno hummus.
Looking for more vegetarian recipes?
- Zucchini Corn Fritters
- Vegan Zucchini Banana Muffins
- Easy Vegetarian Bean Burritos
- Balsamic Cherry Tomato Pasta
Roasted Vegetable Gyros with Pesto Aioli
Ingredients
- 1 pound zucchini, cut into spears ~2 medium zucchinis
- 1 pound yellow squash, cut into spears ~2 medium squash
- 1 large red bell pepper cut into chunks
- 1 medium red onion, sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon Greek seasoning
- 5 tablespoons feta crumbles
- kosher salt and freshly ground black pepper to taste
- 5 slices of flat bread
- 1 cup fresh basil loosely packed
- 6 ounces plain Greek yogurt
- 2 medium lemons
- 3 cloves garlic
- 2 ounces romaine lettuce 2 loosely packed cups
Instructions
- Preheat the oven to 425 degrees F. For easy cleanup, line a sheet pan with foil, or use an unlined sheet pan.
- Combine the olive oil and Greek seasoning in a large bowl. Toss the sliced zucchini, squash, bell pepper and red onions in the olive oil until evenly coated.
- Evenly layer the vegetables on the sheet pan so that they aren't overlapping. Roast for 15 minutes. Remove from the oven and stir. Return to the oven for another 10 minutes. Remove from oven when the veggies are tender. Toss with the juice from one medium lemon. Taste for salt and pepper.
- While the veggies are roasting, make pesto aioli. Combine basil, Greek yogurt, juice from one medium lemon, and garlic cloves in a blender or food processor. Blend until smooth.
- To assemble one gyro: Warm flatbread, then spread with 1-2 tablespoons of pesto aioli. Layer with 1/5 of the lettuce. Top with 1/5 of the roasted veggies. Sprinkle with 1 tablespoon crumbled feta. Enjoy warm with optional toppings.
Notes
- Greek seasoning: You can purchase a premade Greek seasoning in the spice aisle at most grocery stores or make your own. Greek seasoning usually includes oregano, mint, thyme, basil, marjoram, onion and garlic.
- To make vegan: Omit the feta cheese, or use a vegan alternative. Choose your favorite vegan mayo for the pesto aioli instead of Greek yogurt.
- Choose your bread: You can use flatbread or pita bread. I prefer to use whole wheat flatbread for a serving of whole grains. Warm the bread in a pan on the stove or in the microwave before serving.
- Optional toppings: Some of my favorite add-ins are romaine lettuce or spinach, sliced tomatoes, kalamata olives and banana peppers.
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