Grilled Vegetable Gyros with Yogurt Feta Sauce
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 8 ouncesportobello mushrooms
- 1red onion
- 1red bell pepper
- 8 ounceszucchini
- 2 ouncescrumbled feta cheese
- 1/2 teaspoonground sumac
- 1 containernonfat Greek yogurt
- 2naan breads
- 3 ouncesbaby arugula
- 1/8 ounceoregano
- 1/8 ouncerosemary
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- large resealable plastic bag (optional)
Preheat grill to medium-high heat. Using a spoon, scoop out and discard portobello gills and stems. Wipe caps clean with a damp paper towel. Peel onion and slice into ¼-inch rings. Rinse remaining produce. Quarter bell pepper lengthwise, discarding seeds and stem. Cut zucchini into ¼-inch rounds, discarding ends. Roughly chop oregano and rosemary leaves, discarding stems. Halve lemon.
In a large bowl or resealable plastic bag, combine oregano, rosemary, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Stir to combine. Add bell pepper, zucchini, and portobellos and gently mix together. Rub onion all over with olive oil, keeping rings intact (they're easier to grill in 1 piece). Set aside to marinate until ready to grill.
Make Yogurt-Feta Sauce and Vinaigrette
While vegetables marinate, stir feta, sumac, ⅛ teaspoon salt, and black pepper as desired into container with yogurt, then set aside until serving. In a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper. Use remaining lemon to brighten a glass of water.
Grill Vegetables and Naan
If using a grill pan, place it over medium-high heat now. Remove vegetables from marinade. When grill is just smoking, add marinated vegetables in a single layer, working in batches as needed, and cook until charred and softened, 3-5 minutes per side for zucchini and onion and 6-7 minutes per side for bell pepper and portobellos. Transfer to a plate and set aside. Add naan to grill and cook until golden, 1 minute per side. Set aside.
Prepare Grilled Vegetables and Arugula
Thinly slice bell pepper and portobellos and break apart onion rings. Season grilled vegetables with salt and black pepper as desired. Add arugula to large bowl with vinaigrette and toss to coat.
Plate Grilled Vegetable Gyros
Divide charred naan between serving plates, spread with yogurt-feta sauce, and add grilled vegetables. Top grilled vegetable gyros with a handful of arugula and serve any remaining salad alongside. Dig in!