Grilled Veggie Gyros
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled mushrooms, peppers, zucchini, and onions are served in pita with fresh cucumber-dill sauce made from blended cashews. This vegetarian gyro is hearty enough to stand alone, with satisfying charred vegetables and creamy sauce.
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Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil (or grapeseed oil)
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cloves garlic (minced)
- 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)
- 1 cup cucumber (peeled and diced)
- 1/2 cup raw cashews (soaked in water for 2-4 hours)
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp fresh dill (minced)
- salt (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 939mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 811mg
- Calcium
- 107mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.