Roasted Zucchini and Bell Pepper Vegetarian Gyros with Hummus
Vegetarian gyros filled with smoky roasted zucchini and bell pepper, a refreshing cucumber-feta salsa, shoestring fries, and a thick layer of hummus. So satisfying that you won't even miss the meat!
Yield: 4 gyros
For the roasted veggies
  • 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
For the cucumber-feta salsa
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, seeded and cut into ½-inch dice
  • ½ lb feta cheese, crumbled
For the gyros
  • 1 lb frozen shoestring fries
  • 8 oz hummus
  • 4 pitas, warmed
  1. Heat oven to 425F.
  2. 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.
  3. Spread on a parchment-lined baking sheet and roast for 30 minutes.
  4. 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.
  5. Once veggies are done roasting, cook frozen fries according to package directions. While they are cooking, warm the pitas.
  6. 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.
Recipe by Joanne Eats Well With Others at