Veggie Gyro Dinner Recipe
Roasted veggie or cold veggie gyro served with hand cut fries or homemade rice pilaf and a side salad.
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Ingredients
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Veggies for Gyro
Fries or Rice Pilaf
Salad
Method
Prepare the Veggies
- 1
Roast the Veggies
Preheat your oven to 400°F (200°C). Chop zucchini, red bell pepper, red onion, and mushrooms into bite-sized pieces and place them in a large bowl.
- 2
Season the Veggies
Drizzle olive oil over the veggies, then sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss to evenly coat the vegetables.
- 3
Roast the Veggies
Spread the seasoned veggies on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Prepare the Fries or Rice Pilaf
- 4
- 5
Bake the Fries
Spread the fries on a baking sheet and bake in the oven for 25-30 minutes, turning halfway through, until golden and crispy.
- 6
- 7
Cook the Rice
Add rice to the saucepan and toast for 2-3 minutes. Pour in vegetable broth, add salt, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender.
Prepare the Salad
- 8
Mix the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 9
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.
Assemble the Gyros
- 10
Warm the Pita
Warm the pita bread in the oven or on a hot skillet for a minute or two until soft.
- 11
Fill the Pitas
Fill each pita with a generous amount of roasted veggies. Serve with fries or rice pilaf and a side salad.
