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Grilled Vegetable Gyros

Grilled Vegetable Gyros with Yogurt Feta Sauce

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Recipe Details

Story

There’s nothing like the contrast of textures, flavors, and temperatures in a good gyro—the satisfying Greek flatbread sandwich blends spit-roasted meat with crisp veggies and creamy tzatziki. For a warm-weather twist, Chef Andrea creates a vegetarian version by charring fresh bell pepper, zucchini, and portobello mushroom caps on the grill, then piling them atop pillowy grilled naan. Pour our creamy yogurt-feta sauce on every bite for an addictive outdoor meal.

Tags

  • Vegetarian
  • For The Grill

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 660
  • Protein 27g
  • Total Carb 70g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • portobello mushrooms
    8 ounces
    portobello mushrooms
  • red onion
    1
    red onion
  • red bell pepper
    1
    red bell pepper
  • zucchini
    8 ounces
    zucchini
  • lemon
    1
    lemon
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • ground sumac
    1/2 teaspoon
    ground sumac
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • naan breads
    2
    naan breads
  • baby arugula
    3 ounces
    baby arugula
  • oregano
    1/8 ounce
    oregano
  • rosemary
    1/8 ounce
    rosemary

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • large resealable plastic bag (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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

  2. Marinate Vegetables

    Marinate Vegetables

    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.

  3. Make Yogurt-Feta Sauce and Vinaigrette

    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.

  4. Grill Vegetables and Naan

    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. 

  5. Prepare Grilled Vegetables and Arugula

    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.

  6. Plate Grilled Vegetable Gyros

    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!

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