Tuesday, September 8, 2015 / ... comments / , , , ,

Vegetarian Gyros with Grilled Vegetables

vegetarian gyros
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

grilled vegetables
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)
Cooking Directions
  1. 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.
  2. 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!
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