Pesto Veggie Gyro
PREP 20 minutes
GRILL 12 minutes
SERVES 6
Ingredients:
- ¾ cup olive oil
- 1 cup packed fresh basil leaves
- ¼ cup finely shredded Parmesan cheese (1 oz.)
- 2 Tbsp. pine nuts or chopped walnuts
- 2 Tbsp. white wine vinegar
- 2 cloves garlic
- Salt and black pepper
- 1 lb. zucchini or yellow summer squash, cut into ½ -inch-thick slices
- 2 medium red sweet peppers, cut into 1-inch pieces
- 1 tsp. dried oregano, crushed
- 2 8-oz. pkg. Halloumi cheese, cut into 1⁄3 -inch-thick slices
- 6 8-inch flatbreads
- 3 cups shredded romaine lettuce
- 1 cup finely chopped red onion
Directions:
- If using wooden skewers, soak in water 30 minutes. For pesto vinaigrette, in a food processor or blender combine ½ cup of the oil and the next five ingredients (through garlic). Cover and process or blend until smooth. Season to taste with salt and black pepper.
- In a bowl combine squash, sweet peppers, the remaining ¼ cup oil, and the oregano; toss to combine. Thread vegetables onto 12-inch skewers, alternating squash and pepper pieces.
- Grill skewers, covered, over medium heat about 12 minutes or until tender, turning once. Meanwhile, lightly brush cheese slices and flatbreads with additional olive oil. Grill, covered, over medium heat about 2 minutes or until heated and cheese is golden brown, turning once.
- Remove vegetables from skewers. Top flatbreads with lettuce, grilled cheese slices, grilled vegetables, onion, and pesto vinaigrette. Fold in half to eat.
Nutritions:
Per Serving 709 cal., 53 g fat (19 g sat. fat), 294 mg chol., 1,417 mg sodium, 34 g carb., 6 g fiber, 7 g sugars, 31 g pro.
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