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Grilled Vegetable Gyros

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These grilled vegetable gyros are packed full of fresh grilled summer vegetables, salty feta cheese, and fresh arugula-mint pesto. Basically, it’s summer wrapped in a soft whole wheat pita. 

I’m a huge vegetable lover. As a kid I never had an issue eating my vegetables unless it was spinach or asparagus. Which weirdly I now LOVE. During the summer I’m pretty sure my husband thinks I’m trying to convert us to vegetarians because I’m always trying to work more and more vegetables and fruit into our meals. My favorite way to devour vegetables is either by grilling or roasting them up in huge batches. It’s great because I can use the vegetables in omelets, as quick side dishes or as a fabulous pizza topping. 

Another great use for grilled vegetables is this totally amazing grilled vegetable gyros. Obviously, there are lots of grilled vegetables but there is also feta cheese and quick homemade pesto that includes a little arugula and mint. This whole dish is like summer wrapped between a soft piece of pita bread.

Now,  I have a vegetable grill basket that works PERFECTLY for dishes like this but don’t worry if you don’t have one. You can grill most of the veggies on the grill directly OR just throw them into the oven and roast them up. I’ve included directions for both. Plus, if you do it in the oven that means you can enjoy these grilled vegetable gyros all. year. long.

PLUSPLUSPLUS they are ready in just 30 minutes! I’m such a big fan of fast meals and this one is not only fast but it’s meatless, packed full of flavor and screams delicious!

{Looking for more delicious meatless meals? Try my Pea Parmesan RisottoCreme Fraiche Mushroom GnocchiPear Gorgonzola Easy RavioliKimchi Fried RiceShiitake Mushroom and Kale Ramen or my Easy Vegetable Chili.}

Grilled Vegetable Gyros

These grilled vegetable gyros are packed full of fresh grilled summer vegetables, salty feta cheese, and fresh arugula-mint pesto. Basically, it's summer wrapped in a soft whole wheat pita.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


For pesto: 

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup olive oil 
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh baby arugula leaves
  • 2 tablespoons toasted pine nuts 
  • 2 tablespoons red wine vinegar 
  • 2 cloves garlic
  • Kosher salt, to taste 
  • Ground black pepper, to taste 

For grilled vegetable gyros: 

  • 1 pound zucchini or yellow summer squash, cut into 1/2-inch thick slices 
  • 2 medium red bell peppers, cored and cut and quartered 
  • 1 red onion, papery skin removed and halved 
  • 1 cup cherry tomatoes, kept whole 
  • 1/2 cup olive oil 
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Black pepper, to taste 
  • 6 (8-inch) whole wheat pitas, lightly grilled or warmed
  • 2 cups baby arugula leaves
  • 1/2 cup crumbled feta cheese


For pesto:
Add all ingredients to a food processor or blender. Blend until smooth, pour into a bowl and set aside.

For gyros:
Preheat grill to medium-high heat.

In a large bowl add zucchini, quartered red bell peppers, halved onion, cherry tomatoes, olive oil, oregano, kosher salt and black pepper. Gently toss to coat all the vegetables. Being careful to keep the onion as whole as possible.

If you have a grill basket or grill pan lay out vegetables and grill for about 15-20 minutes or until the vegetables are soft but not falling apart. If you do not have a grill pan you can carefully place the zucchini, peppers, and onions directly onto the grill grates. Just be careful they don't fall through the grates. For the tomatoes, you will take a large piece of heavy duty foil and create a "boat" for the tomatoes to sit in on the grill. This will help them warm and soften while the other vegetables cook.

Also, if you don't own a grill you can simply change the recipe by roasting the vegetables. Preheat your oven to 425 degrees and place your seasoned veggies on a rimmed baking sheet. Roast for 15-20 minutes or until the veggies are perfectly roasted.

Lay out the warmed pita, top each on with equal parts baby arugula leaves, grilled or roasted vegetables and crumbled feta cheese. Drizzle with desired amount of pesto.