Vegetarian Gyros with Roasted Vegetables
Ingredients
The vegetables
-
1
pound
zucchini, cut into spears
-
1
pound
yellow squash, cut into spears
-
1
large
red bell pepper, cut into wedges
-
1
medium
red onion, sliced thinly
The seasoning and oil
-
2
tablespoons
olive oil
-
1
tablespoon
Greek seasoning
-
¼
teaspoon
salt
The pesto aioli
-
1
cup
fresh basil, loosely packed
-
6
ounces
plain Greek yogurt
-
2
medium
lemons
-
3
cloves
garlic
The assembly
-
5
slices
pita or flatbread
-
5
tablespoons
feta crumbles
-
2
ounces
romaine lettuce, loosely packed
Instructions
- Preheat the oven to 425°F and line a sheet pan with foil if desired.
- In a large bowl, combine olive oil, Greek seasoning, and salt. Toss the zucchini, yellow squash, red bell pepper, and red onion in the mixture until coated.
- Spread the vegetables evenly on the sheet pan without overlapping.
- Roast the vegetables for 15 minutes, stir, then roast for another 10 minutes until tender. Toss with lemon juice.
- While the vegetables roast, blend basil, Greek yogurt, lemon juice, and garlic in a blender until smooth to make the pesto aioli.
- Warm the flatbread, then spread with 1-2 tablespoons of pesto aioli, layer with lettuce, roasted veggies, and sprinkle with feta to assemble the gyros.
Nutrition Facts (estimated)
Servings
5
Calories
283
Total fat
11g
Total carbohydrates
37g
Total protein
13g
Sodium
429mg
Cholesterol
17mg
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