Summer veggies are the star in these flavorful vegetarian gyros. Complete with pesto aioli and a sprinkle of feta, they gyros are perfect for any meal!
1poundzucchini, cut into spears~2 medium zucchinis
1poundyellow squash, cut into spears~2 medium squash
1largered bell pepper, cut into wedges
1mediumred onion, sliced thinly
2tablespoonsolive oil
1tablespoonGreek seasoning
¼teaspoonsaltadjust to taset
1cupfresh basilloosely packed
6ouncesplain Greek yogurt
2mediumlemons
3clovesgarlic
5slices of pita or flat bread
5tablespoonsfeta crumbles
2ouncesromaine lettuce2 loosely packed cups
Instructions
Preheat the oven to 425F. For easy cleanup, line a sheet pan with foil (optional).
Combine the olive oil, Greek seasoning, and salt in a large bowl. Toss the sliced zucchini, squash, bell pepper and red onions in the olive oil until evenly coated.
Evenly spread 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 2 tablespoons of lemon jucie from one of the lemons. Taste for salt and pepper.
While the veggies are roasting, make pesto aioli. Combine basil, Greek yogurt, 2 tablespoons lemon juice from the other lemon, and garlic cloves in a blender or small food processor. Blend until smooth.
To assemble one gyro: Warm flatbread on the stove or in the microwave, then spread with 1-2 tablespoons of pesto aioli. Layer with ⅕ of the lettuce. Top with ⅕ of the roasted veggies. Sprinkle with 1 tablespoon of 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.