Grilled Veggie Gyros

Name: Grilled Veggie Gyros
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 tablespoons lemon juice; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 cloves garlic; salt and pepper to taste; 3 portabella mushrooms; 1 red pepper; 1 large zucchini; 1 red onion; 4 pocketless pitas or flatbread; chopped tomatoes; 1 cup cucumber; ½ cup raw cashews; 1 tbsp lemon juice; 1 clove garlic; 1 tbsp fresh dill; salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
323 kcal
Course
Main Course
Cuisine
American

Grilled Veggie Gyros

Omar Parker

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A vegetarian version of gyros made with grilled mushrooms, peppers, zucchini, and onions. All served up with a delicious creamy cucumber dill sauce. Yum!

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Ingredients

Servings

¼ cup olive oil or grapeseed oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic minced
salt and pepper to taste
3 portabella mushrooms stemmed and sliced into thick strips
1 red pepper sliced into strips
1 large zucchini cut into half crosswise and sliced into thick strips
1 red onion cut into thick half moons
4 pocketless pitas or flatbread warmed
chopped tomatoes romaine lettuce, and Creamy Cucumber Dill Sauce for serving

Creamy Cucumber Dill Sauce

1 cup cucumber peeled and diced
½ cup raw cashews soaked in water for 2-4 hours
1 tbsp lemon juice
1 clove garlic
1 tbsp fresh dill minced
salt to taste

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Instructions

Whisk together the olive oil, lemon juice, cumin, oregano, garlic, salt and pepper in a large baking dish. Place the vegetables in the dish and toss them with the marinade to coat. Let them sit at room temperature for about 15 minutes, stirring occasionally.
Heat an indoor grill to high or sear. Put the veggies on the grill in a single layer (you might have to do them in 2 batches, depending on the size of your grill). Cook them for 5-7 minutes, until just beginning to char, then flip them over and cook them on the other side until they're lightly charred and tender, about 5 minutes more.
To make the sauce: Combine the cucumber, cashews, lemon juice, and garlic in a blender and blend until smooth. If the mixture is too thick, add water 1 tablespoon at a time—the sauce should have the consistency of a creamy salad dressing. Stir the dill into the sauce and season with salt to taste.
Divide the veggies onto the pita bread and top them with tomatoes, lettuce, and Creamy Cucumber Dill Sauce. Fold the bread over and wrap the bottom half tightly with foil.

Notes

If you don't have an indoor grill, you can use a grill pan or an outdoor grill for the veggies. If you're using an outdoor grill, use a basket so the veggies don't fall through the grates!

Nutrition Information

Show Details

Calories 323kcal (16%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Sodium 314mg (13%) Potassium 556mg (16%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1045IU (21%) Vitamin C 52mg (58%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 323 kcal

% Daily Value*

Calories	323kcal	16%
Carbohydrates	41g	14%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Sodium	314mg	13%
Potassium	556mg	12%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	1045IU	21%
Vitamin C	52mg	58%
Calcium	82mg	8%
Iron	2mg	11%