Vegetable Gyros with Feta Sauce

By davidv

Hearty Portobello mushrooms make these gyros filling, while a garden of fresh veggies add flavor and depth.

Tip: If you'd like to grill your veggies, feel free. If sliced as directed, you'll need a grill basket or mat so nothing falls down the grill grates. Or, grill the veggies in larger pieces and then slice after cooking.

Ingredients

• Gyros:
• 3 large Portobello mushrooms, cut into 1/2" strips
• 1 medium red bell pepper, seeded, and cut into 1/4" strips
• 1 small red onion, peeled, halved, and sliced
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 Tbsp olive oil, divided
• 2 Tbsp balsamic vinegar
• 5 pita breads
• 1 vine-ripened tomato, halved and sliced
• 1-1/4 cup arugula
• Feta Sauce:
• 1/4 small red onion, halved
• 1/2 small English cucumber, roughly chopped
• 1/4 cup loosely packed fresh dill
• 1/2 cup crumbled Feta cheese
• 1/4 cup nonfat Greek yogurt
• 1 Tbsp freshly squeezed lemon juice
• 1/2 tsp ground black pepper

Details

Servings 5
Adapted from qvc.co

Preparation

Step 1

To prepare the Feta sauce, place all of the ingredients into a food processor and pulse 8–10 times, or until the desired consistency. Refrigerate until needed.

To prepare the gyros, place the Portobello, peppers, and onions into a medium-size bowl. Add salt, pepper, 2 tablespoons olive oil, and vinegar. Toss until evenly coated.

Pour 1 Tbsp olive oil into a 12" sauté pan set over medium-low heat. Add the vegetable mixture and cook until the veggies are tender, about 8–10 minutes. Remove the mixture from the heat and set aside.

Preheat a grill over medium heat. Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 more minute.
To assemble the gyros, top each pita with arugula and a piece of sliced tomato. Divide the cooked vegetable mixture evenly among the 5 sandwiches. Spoon some Feta sauce on top. Fold into a cone shape or in half.