Tuesday, September 8, 2015 / ... comments / Fall , Spring , Summer , Vegan , Vegetarian
Vegetarian Gyros with Grilled Vegetables
Since becoming a vegetarian/pescatarian several years ago, I haven't missed or craved meat at all. If I want a burger, there are a plethora of veggie burger options with just as much flavor and protein. There is one thing I have missed, however. Gyros. Maybe it's my half-Greek heritage, but that soft flatbread with tangy cucumber yogurt sauce that runs down your hand is one of my favorite things ever. I realized recently that I don't have to miss gyros though - I can create a vegetarian gyro that is just as tasty as the original. And I did! It's so simple, that I'm not sure it's right to even call this a recipe.
This is a great 2-night recipe. Grill lots of summer veggies the first night and use the leftovers for a quick gyro dinner the next.
Thank you, Trader Joe's. You have made this dinner incredibly quick. I used the Middle Eastern Flatbread and tzatziki from Trader Joe's. Just spread that tzatziki sauce (or hummus for a vegan option) on the flatbread and layer your grilled veggies on one half. I added a little more thinly sliced cucumber, some sliced tomato, avocado, and yellow onion to the mix too. To bump up the protein I added a sprinkling of chickpeas. Avocado is definitely not traditional, but that's my California avo-lover addition.
Fold in half and devour this super satisfying Greek sandwich.
Grilled Vegetable Gyros
Yield: 4 gyros
- 1 package Middle Eastern flatbread (I used Trader Joe's)
- 1/2 cup tzitziki sauce or hummus for vegan
- 1 Japanese eggplant, sliced 1/4 inch thick and grilled until tender
- 1 medium zucchini, sliced 1/4 inch thick and grilled until tender
- 1 small yellow onion, peeled and thinly sliced
- 1 Roma tomato, sliced
- 1 Persian or hothouse cucumber, thinly sliced
- 1 avocado, sliced (optional)
- 1/2 cup garbanzo beans or chickpeas (optional)
- Grilled eggplant and zucchini are best warm or at room temperature for this recipe.To grill vegetables, brush with a little extra virgin olive oil and sprinkle with salt and pepper. Grill on a BBQ or grill pan until tender, about 5 minutes per side. The zucchini will cook faster than the eggplant, so don't overcook it! No one likes mushy zucchini.
- Spread tzatziki or hummus over flatbreads. Layer one side with eggplant, zucchini, onion, tomato, cucumber, avocado, and garbanzo beans. Fold in half and enjoy! So easy, so tasty!