Vegetable Gyros

with apricot-arugula salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Zucchinis
  • 1 Red Onion
  • 2 Dill Sprigs
  • 3 oz. Dried Apricots
  • 1 Lemon
  • 1 Roma Tomato
  • 1 Tbsp. Home Chef Gyro Spice Blend
  • Info
    5⅓ oz. Plain Greek Yogurt
  • Info
    2 Pita Breads
  • 2 oz. Baby Arugula
  • Info
    1½ oz. Greek Dressing
  • Nutrition (per serving)

  • Calories
    551
  • Carbohydrates
    88g
  • Fat
    11g
  • Protein
    16g
  • Sodium
    888mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Roast the Vegetables
    1

    Roast the Vegetables

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Make the Tzatziki
    3

    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.

  • Step 4 - Assemble the Gyros
    4

    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.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Combine arugula, apricots, and Greek dressing in a medium mixing bowl. Toss to coat.

  • Step 6 - Plate the Dish
    6

    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.