Grilled Veggie Gyros

Grilled Veggie Gyros          

A vegetarian version of gyros made with grilled mushrooms, peppers, zucchini, and onions.

§  Prep Time: 20 minutes

§  Cook Time: 20 minutes

§  Total Time: 40 minutes

§  Yield: 4 servings

Ingredients

§  1/4 cup light olive oil (or grapeseed oil)

§  2 tablespoons lemon juice

§  1 teaspoon ground cumin

§  1 teaspoon dried oregano

§  2 cloves garlic, minced

margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;"> §  Salt and pepper to taste

§  3 portabella mushrooms, stemmed and sliced into thick strips

§  1 red pepper, sliced into strips

§  1 large zucchini, cut into half crosswise and sliced into thick strips

§  1 red onion, cut into thick half moons

§  4 pocketless pitas or flatbread, warmed

§  Chopped tomatoes, romaine lettuce, and Creamy Cucumber Dill Sauce for serving

Instructions

1.       Whisk together the olive oil, lemon juice, cumin, oregano, garlic, salt and pepper in a large baking dish. Place the vegetables in the dish and toss them with the marinade to coat. Let them sit at room temperature for about 15 minutes, stirring occasionally.

2.       Heat an indoor grill to high or sear. Put the veggies on the grill in a single layer (you might have to do them in 2 batches, depending on the size of your grill). Cook them for 5-7 minutes, until just beginning to char, then flip them over and cook them on the other side until they’re lightly charred and tender, about 5 minutes more.

3.       Divide the veggies onto the pita bread and top them with tomatoes, lettuce, and Creamy Cucumber Dill Sauce. Fold the bread over and wrap the bottom half tightly with foil.

Source  https://ohmyveggies.com

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