A delicious vegetarian gyro recipe featuring roasted vegetables seasoned with avocado oil, garlic powder, salt, and rosemary, assembled on pita bread with a Greek yogurt sauce, fresh spinach, and sun-dried tomatoes.
Preheat your oven to a medium-high temperature suitable for roasting vegetables (e.g., 400°F/200°C).
Chop the zucchini, tomato, bell pepper, and red onion into bite-sized pieces.
In a bowl, toss the chopped vegetables with a little avocado oil, garlic powder, salt, and rosemary until evenly coated. Spread them on a baking sheet.
Roast the vegetables in the preheated oven until they are tender and slightly caramelized, typically 20-30 minutes, stirring halfway through.
While the vegetables are roasting, prepare the yogurt sauce: In a small bowl, combine Greek yogurt with a pinch of rosemary and garlic powder. Mix well.
Warm the pita bread slightly if desired.
To assemble the gyro: Spread the prepared Greek yogurt sauce generously over a warm pita bread. Add a portion of the roasted vegetables, fresh spinach, and sun-dried tomatoes. Fold or roll the pita to create your gyro.
