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My sister deserves all of the credit for this dish; it was her culinary brilliance that resulted in this delicious Greek sandwich, which happens to be a perfect vegetarian substitute for the traditionally meat-heavy Greek gyros.
An interesting thing happens to cauliflower when it is roasted; it is transformed into an elegant vegetable with a mellow, slightly nutty flavor.
In this recipe, it is roasted with other delicious vegetables including portabella mushrooms, red bell peppers, and zucchini.
Topped with a Greek-style yogurt sauce, these pitas make a wonderful and heart-healthy lunch or dinner.
Try to find the thick Greek pitas used for gyros instead of those dry and thin pita pockets; they will really make a difference here.
These sandwiches can be a bit messy to eat so make sure you are with someone you know very well when you dig in!
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Greek Pitas
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Minted Rice Pilaf
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Green Salad with Tomatoes and Kalamata Olives
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Ingredients
1 cup coarsely grated cucumber
8 ounces of plain, whole-milk yogurt
1 tablespoon lemon juice
1 clove of garlic, minced
salt and pepper
2 tablespoons chopped fresh dill
1 large zucchini, cut into 1 inch chunks
1 small head of cauliflower, broken up into bite-sized pieces
1 large red bell pepper, thickly sliced
1 large portabella mushroom, sliced
3 tablespoons olive oil
salt and pepper
4 greek-style pitas
crumbled feta cheese (optional)
Cooking Instructions
Preheat the oven to 400 degrees.
To make the yogurt sauce, place the grated cucumber in a small colander.
Let stand for about 1 hour (this will help remove excess liquid.)
Pat the cucumber with paper towels lightly to absorb excess water and place in a medium bowl along with the yogurt, lemon juice, garlic, salt and pepper to taste, and dill.
Stir to combine throughly.
Cover and refrigerate until needed.
Place the zucchini, cauliflower, red bell pepper and mushrooms into a large bowl and toss with the olive oil.
Spread the vegetables out on a heavy baking sheet and sprinkle with salt and pepper.
Place in the oven and cook, stirring every 5 to 10 minutes, until all of the vegetables are tender and beginning to turn brown on the edges (20 to 30 minutes total).
Remove from the oven.
In a small pan over medium-high heat, drizzle a bit of olive oil and then heat the pitas one at a time until lightly browned on each side.
Place several scoops of the vegetables into each pita and serve topped with a few spoonfuls of the yogurt sauce and feta cheese if desired.
Makes 4 servings
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Leftover pitas make a great breakfast.
I like to heat them up and then top them with peanut butter, tahini or any type of jam.
To make life easier, I usually cook all of the vegetables for the same amount of time in the oven as in this recipe.
Some of the vegetables cook faster than others, however, so if you are serving this at a party and want to impress your guests with perfectly cooked vegetables, add the mushrooms and zucchini after the cauliflower and red bell peppers have roasted for ten minutes.
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