Grilled Veggie Gyro Recipe
Trying to incorporate more vegetables into your diet? Summer is a great time to ramp up your veggie intake by grilling them for lots of flavor. This vegetarian grilled spin on the Greek gyro packs tons of nutritious veggies, keeping calories low. This helps with weight management to stay heart healthy.
“Served and wrapped in flatbread with onion and a traditional tzatziki sauce, or hummus, this dish offers lots of health benefits typical in Mediteranean diets,” said Sheila Mulhern, RD, a registered dietitian. “You’ll get heart-healthy fat from the avocados, plant-based protein from the chickpeas and whole grains from the flatbread. This is also a perfect dish to meal-prep ahead of time by grilling enough veggies to make gyros for the week.”
GRILLED VEGGIE GYRO
Yield: 4 gyros
- 1/2 cup of tzatziki or hummus
- 1 cup Japanese eggplant, sliced 1/4-inch thick
- 1 medium zucchinni, sliced 1/4-inch thick
- 1 small yellow onion, peeled and thinly sliced
- 1 Roma tomato, sliced
- 1 cucumber, thinly sliced
- 1 avocado, sliced (optional)
- 1 cup garbanzo beans or chickpeas
- A splash of olive oil
- Salt and pepper to taste
- Grilled eggplant and zucchini are best warm or at room temperature for this recipe. To grill vegetables, brush with a little extra virgin olive oil and sprinkle with salt and pepper. Grill on a BBQ or grill pan until tender, about five minutes per side. The zucchini will cook faster than the eggplant.
- Spread tzatziki or hummus over flatbreads. Layer one side with eggplant, zucchini, onion, tomato, cucumber, avocado, and garbanzo beans. Fold in half and enjoy!
- Calories: 291
- Total Fat: 9 g
- Sodium: 561 mg
- Total Carbohydrates: 42 g
- Sugars: 3 g
- Protein: 12 g
Adapted from: yummyummykitchen.com
Eating healthy is just one great way to keep your heart in shape!