Whether sitting down at a Greek diner or doing the grab-and-go from a street vendor, gyros are perfect just about any day of the week. But overdoing it with those seductive, thinly shaved meats on warm pita can exact a heavy toll on our waistlines. That gave us the idea to health up this tasty Greek wrap with a veggie version that cuts the calories without cutting out the flavor. Lightly seasoned roasted zucchini and red onion fill out a soft, warm pita before getting topped with the traditional fixings of fresh tomato and cucumber-yogurt sauce. Wrapped up and served next to a salad of arugula and dried apricot, this veggie gyro offers authentic restaurant flavor right out of your own kitchen.
Trim zucchini ends, quarter, and cut into ½" dice. Halve and peel onion. Slice halves into thin strips (julienne). Add zucchini, onion, gyro spice blend, ¼ tsp. salt, a pinch of pepper, and 2 tsp. olive oil to prepared baking sheet. Toss to combine, spread into a single layer, and roast 12-15 minutes, or until vegetables are tender.
Prepare the Ingredients
Mince dill (dill stems are tender and can also be minced). Coarsely chop dried apricots. Zest lemon, halve, and juice. Cut Roma tomato into ¼" dice.
Make the Tzatziki
Combine Greek yogurt, dill (reserve a pinch for garnish), 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a small mixing bowl. Mix together thoroughly. Refrigerate until ready to plate.
Assemble the Gyros
Wrap pitas in foil and toast in oven 5 minutes, or until pliable and warm. Remove from foil and top with roasted vegetables.
Toss the Salad
Combine arugula, apricots, and Greek dressing in a medium mixing bowl. Toss to coat.
Plate the Dish
Top pitas with tomatoes, lemon zest, tzatziki sauce, and reserved dill. Serve alongside salad. For a real restaurant feel, wrap half the pita in foil to help hold together.