Vegetarian Greek food!!
If that isn’t an oxymoron (and a delicious one at that), I don’t know WHAT is.
Okay, fun fact: The.boy is obsessed with the idea of me making vegetarian versions of his favorite meaty Greek dishes and then trying to sneakily make his family eat them to see if they notice a difference. I really don’t know what he’s thinking, but I refuse to go along with it.
First of all: no one is going to believe that I would actually cook something with meat in it, so it would be a fail from the beginning.
But more importantly, DUH they’re going to realize when their pastitsio is made with pea protein crumbles instead of beef!!! They have taste buds! He’s all like, “if anyone can do it, you can do it” and that’s kind of flattering but also makes me wonder if he just wants to see me go down in flames?? <– likely.
Anyway. This is not that!
This is just a sandwich, standing in front of a girl…
Truth be told, I’ve never actually even had a gyro so I have no idea if these taste like or mimic them at all.
I really just made them because I wanted an excuse to put fries on my sandwich. IS THAT SO WRONG?!
And also because every summer deserves it’s own signature sandwich! And this one is mine.
It’s kind of a clean-out-your-fridge sandwich because it has you roast a ton of veggies that are probably currently lingering in your crisper. You could also grill them, which would almost certainly make them feel more authentically gyro-y (<–totally a word) and summery but for those of us who don’t have any outdoor space, the oven works just fine.
In addition to the roasted veggies, these are stuffed with a thick layer of hummus (really, just schmear it on there) as well as a super refreshing cucumber cherry tomato feta salsa.
Each bite is a flavor EXPLOSION!!
And so, while it may not qualify as a gyro in the technical sense because NO MEAT….it’s totally a gyro in spirit.
That’s good enough for me.
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 2 medium zucchini, cut into ½-inch dice
- 2 red bell peppers, cored, seeded, and thinly sliced
- salt and black pepper, to taste
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, seeded and cut into ½-inch dice
- ½ lb feta cheese, crumbled
- 1 lb frozen shoestring fries
- 8 oz hummus
- 4 pitas, warmed
- Heat oven to 425F.
- In a large bowl, toss together the olive oil, smoked paprika, oregano, garlic, zucchini, and bell peppers. Season to taste with salt and black pepper.
- Spread on a parchment-lined baking sheet and roast for 30 minutes.
- Meanwhile, make the cucumber-feta salsa by tossing the cherry tomatoes, cucumber, and feta cheese together in a medium bowl. Season to taste with salt and black pepper.
- Once veggies are done roasting, cook frozen fries according to package directions. While they are cooking, warm the pitas.
- Divide the hummus among the pitas spreading it in an even layer. Top with the roasted veggies, shoestring fries, and cucumber-feta salsa. Serve warm.
For more summer sandwiches, check out these: