I’m starting to get a little stir crazy. We’ve had a few days of rainy weather here in Boston, so being outside has been pretty much a no go. And everything else is still pretty much shut down. So while I am still working, other than that, I’m at home. So I’ve been spending much more time in the kitchen, which I love. And today, I have an easy but unique meal for you: Roasted Veggie Gyros with Tzatziki.
I am trying to keep my spirits up by doing things like: playing ukulele, developing recipes, and looking through cookbooks for inspiration. These things all make me really happy. Even though most of us have more time to be in the kitchen right now, I’m keeping my recipes simple and relatively quick. When this is all over and we find ourselves with less time, I want these recipes to still be helpful.
As I said in my last post, I’m really starting to miss having the option to eat out. So I’ve started trying to recreate my favorite restaurant meals. That is what inspired me to make the Rustic Greek Village Salad. (That and I actually braved the grocery store.) And the day I made the salad, I wanted to make a complete Greek meal, so I made these easy Roasted Veggie Gyros with Tzatziki.
The tzatziki is light, tangy and full of garlic. Its the perfect complement to warm and rich roasted veggies. Top it off with a little of the Tofu Feta from the salad and these Roasted Veggie Gyros are perfection. Everything is incredibly flavorful on its own. But when you layer it all together, it is perfectly balanced and delicious.
The only thing that is crucial about the Tzatziki is that you find a plant-based yogurt with no sweetener in it. I chose So Delicious Plain Unsweetened Coconut Milk yogurt. Whatever you choose, just be sure to check the label to see that it has no added sugar. If you accidentally choose a sweetened yogurt, your tzatziki will taste BAD.
Roasted Veggie Gyros with Tzatziki
For the Roasted Veggies
- 1 Small Eggplant, sliced about 1/4- 1/2 inch thick
- 1 Small Zucchini, Sliced about 1/4-1/2 inch thick
- 1 Small Red Bell Pepper, Sliced
- 1 Small Onion, Sliced
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Lemon Juice
- 1/2 tsp Dried Oregano
- 1/4 tsp Garlic Powder
- Plenty Salt and Freshly Ground Black Pepper
- 3/4 Cup Plain Unsweetened Non-Dairy Yogurt I used So Delicious Coconut Yogurt
- 1/4 of a Small English Cucumber, grated on the large side of a box grater
- 1 1/2 tsp Lemon Juice
- 1 1/2 tsp Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 3 Tbsp Fresh Mint, finely chopped
- 1/4 tsp Salt
- Freshly Ground Black Pepper
- 4 each Pita Breads
- 1/2 Cup Hummus
- 3 Cups Chopped Lettuce, Optional
- 1/2 Recipe Marinated Tofu Feta from the Greek Village Salad Recipe
For the Roast Veggies
- Preheat oven to 450* F, line a baking tray with parchment.
- In a small bowl, combine olive oil, lemon juice, garlic powder, oregano, salt and pepper that is for the roasted veggies.
- Lay all veggies onto a baking tray. Drizzle with the olive oil and lemon mixture, using your hands to make sure everything is coated, then spread back out in a single layer.
- Place in the oven to roast for 30-35 minutes.
For the Tzatziki
- Meanwhile make the tzatziki. Place the grated cucumber in a strainer and liberally salt it. Allow to sit and drain while you get the rest of the tzatziki ingredients together.
- In a small bowl, combine yogurt, garlic, lemon juice, olive oil, salt, pepper and mint. Stir to combine.
- Rinse the cucumber under cold water and squeeze it in your hand to remove the excess water.
- Add cucumber to the tzatziki and stir. Let sit in the fridge until you are ready to use.
- Spread some hummus onto the pita bread and top with desired amount of roasted veggies with lettuce.
- Drizzle with tzatziki and serve.
Let me know how this recipe worked for you and if theres anything you’d like to see me make next!