These Grilled Veggie Gryos may just be my new favorite meatless sandwich. Between the char on the veggies, Mediterranean spice mixture, creamy dill yogurt sauce, and warm pitas - they are just so tasty. I used my favorite combination of veggies but you could use almost any varieties you like. Eggplant would be a great addition. If you want some added protein, consider tossing in some chickpeas.
Grilled Veggie Gyros with Tzatziki
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1/2 cup plain lowfat yogurt
- 1/2 U English cucumber
- 1 U clove garlic, minced
- 1/2 U lemon, juice and zest
- 1 tbsp. dill, chopped
- Salt and pepper
- 2 tbsp. olive oil
- 2 tablespoons lemon juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp marjoram
- 1 tsp ground rosemary
- 2 U cloves garlic, minced
- Salt and pepper to taste
- 3 U portabella mushrooms, sliced
- 1 U red pepper, sliced
- 1 U zucchini, sliced into strips
- 1 U summer squash, sliced
- 1 U red onion, sliced
- 4 U whole wheat pitas
- 2 cups arugula
- 1 U tomato
Grate the cucumber and use a paper towel or cheesecloth to squeeze out all the extra moisture. Stir it into the yogurt along with the lemon juice, lemon zest, dill, salt, and pepper. Refrigerate for 1 hour or more.
Whisk together the olive oil, lemon juice, cumin, oregano, marjoram, rosemary, garlic, salt, and pepper. Toss it with the vegetables and let rest for 1 hour.
When ready to cook, grill the vegetables in one layer for about 5 minutes per side. Toast the pitas for one minute on the grill.
Layer the vegetables in the pita and top with yogurt.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.