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Vegetable Gyros with Feta Sauce & Tips on Grilling Summer Veggies

by on ‎08-20-2014 03:54 PM

Hello, foodies…


Good morning and Happy Labor Day Weekend! I’ve wrapped up the cookbook-portion of my week and I’ll be taking the weekend off to celebrate the holiday. How are you spending the weekend? Maybe one last barbecue? Maybe you’re headed to the farmers’ market for some fall decorations? Wherever you’re headed, whatever you do, I hope there’s some delicious eating involved. And if there’s room for some recipe exploration, how about trying Sunday’s In the Kitchen with David recipe, my Vegetable Gyros with Feta Sauce.


Vegetable Gyros with Feta Sauce


Vegetable Gyros with Feta Sauce
Serves 5


Ingredients:
Gyros:



  • 3 large Portobello mushrooms, cut into 1/2" strips

  • 1 medium red bell pepper, seeded, and cut into 1/4" strips

  • 1 small red onion, peeled, halved, and sliced

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 3 Tbsp olive oil, divided

  • 2 Tbsp balsamic vinegar

  • 5 pita breads

  • 1 vine-ripened tomato, halved and sliced

  • 1-1/4 cup arugula


Feta Sauce:



  • 1/4 small red onion, halved

  • 1/2 small English cucumber, roughly chopped

  • 1/4 cup loosely packed fresh dill

  • 1/2 cup crumbled Feta cheese

  • 1/4 cup nonfat Greek yogurt

  • 1 Tbsp freshly squeezed lemon juice

  • 1/2 tsp ground black pepper


Preparation:



  1. To prepare the Feta sauce, place all of the ingredients into a food processor and pulse 8–10 times, or until the desired consistency. Refrigerate until needed.

  2. To prepare the gyros, place the Portobello, peppers, and onions into a medium-size bowl. Add salt, pepper, 2 tablespoons olive oil, and vinegar. Toss until evenly coated.

  3. Pour 1 Tbsp olive oil into a 12" sauté pan set over medium-low heat. Add the vegetable mixture and cook until the veggies are tender, about 8–10 minutes. Remove the mixture from the heat and set aside.

  4. Preheat a grill over medium heat. Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 more minute.

  5. To assemble the gyros, top each pita with arugula and a piece of sliced tomato. Divide the cooked vegetable mixture evenly among the 5 sandwiches. Spoon some Feta sauce on top. Fold into a cone shape or in half.


This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Foodies, if you'd like to make a grilled veggie gyro, feel free. Just make sure you have a grill basket or mat so none of the veggies fall down the grill grates. Or, you can always grill the veggies in larger pieces and then slice them after cooking.


In case you need a quick grilling-veggies refresher course, here’s a video I shot last year that can walk you through it.



I’ve got one more yummy recipe to leave with you today and it comes courtesy of our friend Megan from Project-Housewife.


Hi everybody!


I hope you’re enjoying the last full week of August!


It’s 95 degrees in Georgia, but it’s also football season and that makes me crave soup. Last week, I cleaned out my refrigerator and pantry to make room for all the meat, appetizers, and beverages that will surely take over our kitchen for the next few months…or at least until my husband’s beloved national champions lose to my alma mater in November. While Mac spends time outside grilling and smoking for friends and family, I’ll man the stove, whipping up fall’s best stews, chili and of course, plenty of finger foods.


Huddle up, y’all; My first soup of the season is healthy and delicious and wait for it…our kids asked for seconds. Touchdown, team housewife! I hope you enjoy this meatless-monday-night-football-soup and have a very happy labor day! Hope to see you soon!


xoxo,
Megan


Meatless Monday Night Football Soup


Meatless Monday Night Football Soup


 


Meatless Monday Night Football Soup


I’ll be back with you this Wednesday at 8pm ET for In the Kitchen with David. I hope you’ll join my friend Mary Beth Roe this weekend at Noon ET.


Keep it flavorful!
—David