Vegetarian Authentic Greek Gyro Platter
Dive into the Mediterranean flavors with this *Vegetarian Authentic Greek Gyro Platter*, a wholesome and vibrant take on the classic Greek street food! Perfectly grilled eggplant, zucchini, and red bell peppers are marinated in a fragrant blend of olive oil, garlic, oregano, and spices, creating smoky, tender vegetables that shine as the centerpiece of this dish. Paired with creamy, homemade tzatziki sauce—infused with cucumber, dill, and mint—and served on soft, warm pita bread, this platter comes alive with the freshness of ripe tomatoes, crisp red onions, tangy feta cheese, and briny Kalamata olives. Ready in under an hour, this recipe is a must-try for anyone seeking a hearty, vegetarian Mediterranean-inspired meal. Whether enjoyed as a family dinner or shared at a gathering, this versatile platter is as satisfying as it is delicious. Keywords: vegetarian gyro, Greek gyro platter, Mediterranean cuisine, grilled vegetables, tzatziki sauce recipe.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 2 Red bell peppers
- 4 tablespoons Olive oil
- 3 cloves Garlic
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Plain Greek yogurt
- 1 small Cucumber
- 2 tablespoons Lemon juice
- 1 tablespoon Dill
- 1 tablespoon Mint leaves
- 4 pieces Pita bread
- 2 medium Tomatoes
- 1 small Red onion
- 0.5 cup Feta cheese
- 0.5 cup Kalamata olives
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the eggplant and zucchini into 1/4-inch thick rounds. Cut the bell peppers into strips. Set aside.
In a bowl, combine 3 tablespoons of olive oil, 2 minced garlic cloves, dried oregano, salt, and black pepper. Toss the vegetables in this mixture until well coated.
Grill the vegetables for 3-5 minutes per side or until they are tender and have grill marks. Remove them from the grill and set aside.
Peel and grate the cucumber, and use a clean tea towel to squeeze out excess moisture. In a mixing bowl, combine the grated cucumber, Greek yogurt, 1 minced garlic clove, lemon juice, dill, and mint leaves to make the tzatziki sauce. Mix well and refrigerate until ready to serve.
Slice the tomatoes and red onion into thin rounds. Crumble the feta cheese.
Warm the pita bread on the grill for 1-2 minutes on each side until soft and pliable.
To assemble the gyro platter, spread a generous amount of tzatziki sauce onto each pita, layer with grilled vegetables, and add fresh tomato and onion slices.
Sprinkle with feta cheese and top with Kalamata olives.
Serve each gyro with extra tzatziki sauce on the side, and enjoy the platter with additional sides like a simple Greek salad or lemony roasted potatoes.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 10022 mg | 436% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 81.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1052 mg | 81% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4270 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
