A gyro is a Greek dish of lamb roasted on a vertical spit. Since Greek-style spice blends really pack a flavor punch, you won’t miss the meat with this all-vegetable spin on the traditional dish. This medley of brightly colored vegetables offers an abundance of vitamins and minerals and looks beautiful when served buffet style. If you don’t have access to a grill, you can also use a stove-top grill pan for this simple, satisfying gyros recipe.

Grilled Vegetable Gyros Recipe with Cucumber-Mint Sauce

serves 4–6

Ingredients

2 tsp salt
2 tsp chili powder
1 tsp each ground cumin, garlic powder, dried oregano, and dried thyme
1⁄2 tsp ground cinnamon
1 zucchini, halved lengthwise and thinly sliced
1 red pepper, seeds and ribs removed, and sliced
1 yellow pepper, seeds and ribs removed, and sliced
1 yellow onion, halved and thinly sliced
1⁄2 lb (250 g) mushrooms, halved
2 Tbsp olive oil

for the cucumber mint-sauce

2 cups (16 oz/500 g) plain Greek yogurt
1 cucumber, peeled, seeded and chopped
2 cloves garlic
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
Salt and freshly ground pepper
6 whole-wheat pitas, cut in half and split open to form pockets

Directions

Combine the salt, chili powder, cumin, garlic powder, oregano, thyme, and cinnamon in a large bowl. Add the zucchini, peppers, onion, mushrooms, and the oil and toss to combine. Set aside.

To make the sauce, in a food processor, combine the yogurt, cucumber, garlic, mint, and lemon juice and process until smooth. Season with salt and pepper and set aside.

Prepare a grill for direct-heat cooking over high heat. Place the reserved vegetables in a grill basket and place on the grill. Cook, stirring occasionally, until the vegetables are fork-tender and browned all over, about 12 minutes.

Divide the vegetables among the pita pockets and drizzle with a generous helping of the sauce. Serve, passing extra sauce at the table.

Recipe courtesy of “Healthy Dish of the Day”, by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014). 

Related on EcoSalon

Vegan, Vegetarian, Paleo…US News Ranks Plant-Based Diets

Your Guide To Eating Out as a Vegan or Vegetarian

10 Meat-Free Foods Perfect for an Active Lifestyle (Whether You’re Vegetarian or Not!)

The post Grilled Vegetable Gyros Recipe with Cucumber-Mint Sauce appeared first on EcoSalon.

This pan-grilled asparagus and endive dish makes a beautiful party platter or addition to any spring meal. Grilling the endive and asparagus and preparing the favas and oranges simply allows each element of the dish to pop. A super-light orange juice-based dressing allows the bright colors and fresh tastes to stand out in this salad.

Pan-Grilled Asparagus and Endive with Fava Beans, Orange and Basil

serves 4

Ingredients

3 lb (1.5 kg) fava beans, outer pods removed
1 lb (500 g) slender asparagus, trimmed
2 heads Belgian endive, sliced lengthwise 1⁄8 inch (3 mm) thick
2 Tbsp olive oil
Salt and freshly ground pepper
2 oranges
2 Tbsp extra-virgin olive oil
1⁄2 cup (1⁄2 oz/15 g) small fresh basil leaves

Directions

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.

Warm a stove-top grill pan over medium-high heat. Put the asparagus and endive slices in a bowl, add the olive oil, and toss to coat thoroughly. Add the asparagus and endive to the hot grill pan and cook, turning occasionally, until the vegetables are charred and tender-crisp, 8–10 minutes total. Season the vegetables well with salt and pepper.

Finely grate the zest from 1 orange over a bowl. Cut a slice off both ends of 1 orange so it will stand upright. Stand it on a cutting board and, using a large, sharp knife, cut away the peel and white pith by slicing from top to bottom, following the contour of the fruit. Cut the orange crosswise into thin rounds.

Cut the second orange in half and squeeze the juice into another bowl. Whisk in the extra-virgin olive oil and season with salt and pepper to make a dressing.

Arrange the asparagus, endive, oranges, and fava beans on a platter. Sprinkle with the reserved orange zest and basil. Drizzle with some of the orange dressing, and serve.
This recipe appears courtesy of “Healthy Dish of the Day,” by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014).

Related on EcoSalon

Spring Pea Salad Recipe with Feta and Pistachio

Springtime Treat: Potato, Olive and Watercress Salad Recipe

Vegan Summer Chickpea Salad Recipe with Sundried Tomatoes and Herbs

The post Pan-Grilled Asparagus and Endive with Fava Beans, Orange and Basil appeared first on EcoSalon.