Sauteed Vegetable GyrosAngie McGowan
As a teenager my husband worked as a stage-hand in a night club where they use to give them one meal voucher a night. And the meal was for a gyro. He use to live off of them when he was working at the night club. Later one, we use to go out for gyros to a local Greek restaurant when I was working full-time. Although I have always loved gyros, I never really liked the meat, I just like alot of vegetables. Occasionally I use to order them with a little shredded roasted chicken, but it’s the vegetables I really love. Having all those vegetables nicely sauteed with herbs in one convenient little sandwich is so delicious.
I don’t know why I haven’t made these sooner at home. They were so easy. I also made some tzatziki sauce to go along side. The recipe here makes alot of sauce, so you’ll have plenty to use as a vegetable dip for lunches and snacks.
For the Vegetables
1 head of broccoli, cut up
1 red onion, sliced
3 zucchini squash, cut in strips
2 cups baby carrots, cut in strips
2 cups baby bella mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste
1 cucumber, diced very fine
2 cups plain yogurt
1 tablespoon finely chopped fresh mint or dill or both
the juice of 1 lemon
4 cloves garlic, grated
salt to taste
1 cup feta cheese, crumbled
6 flat breads
1. Preheat a large skillet, or soup pot (it’s alot of veggies). Drizzle with olive oil. Add all vegetables, oregano, thyme and salt and pepper. Saute until mushrooms and onions are tender, broccoli and carrots will be tender crisp.
2. While vegetables are cooking, combine all ingredients for tzatziki sauce. Whisk together well.
3. Lay down a square of aluminum foil. Place the bread in the center and fill with cooked vegetables and top with feta cheese. Wrap sandwich up with foil and serve with tzatziki sauce