• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Grilled Veggie Gyros with Creamy Cucumber Dill Sauce

    Published: Apr 19, 2015 · by Nicole · Updated: Feb 3, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegetarian version of gyros is packed with grilled mushrooms, peppers, zucchini, and onions. All served up with a delicious creamy cucumber dill sauce. Yum!

    Grilled Veggie Gyros with Creamy Cucumber Dill Sauce

    A lot of people seem to be under the impression that being a vegetarian is totally restrictive and boring and all about the things you can't eat. Untrue!

    Eating meatless opens up so many possibilities! Take gyros for example. If you're having standard gyros, your possibilities are meat and meat. You are bound by tradition. But not here. We can break rules.

    grilled veggie gyros


    Before grilling the veggies, it's good to marinate them in a tangy lemon-olive oil sauce. The veggies will soak up the sauce pretty quickly, so you can heat up your grill while they're marinating.

    We used an indoor grill that has ridges on it instead of grates so there's no need to worry about the veggies falling through, but if you're using an outdoor grill, you'll want to use a vegetable basket.

    They'll only take a few minutes to cook, although the exact time will vary depending on the type of grill you use.

    Throw the pita bread on the grill after the veggies are done to warm it up a little bit so it's easily bendable. Pile the veggies on the bread, then top it with chopped tomatoes and romaine lettuce, and a drizzle of tzatziki or Creamy Cucumber Dill Sauce.

    Don't forget to wrap the bottom half of your Grilled Veggie Gyros with foil for that authentic restaurant-style experience—and also because these gyros are a little bit messy.

    Recipe

    Grilled Veggie Gyros Recipe

    Grilled Veggie Gyros

    A vegetarian version of gyros made with grilled mushrooms, peppers, zucchini, and onions. All served up with a delicious creamy cucumber dill sauce. Yum!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Grilled Veggie Gyros, vegetarian gyros
    Servings: 4 servings
    Calories: 323kcal
    Author: Oh My Veggies

    Ingredients

    • ¼ cup olive oil or grapeseed oil
    • 2 tablespoons lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 2 cloves garlic minced
    • Salt and pepper to taste
    • 3 portabella mushrooms stemmed and sliced into thick strips
    • 1 red pepper sliced into strips
    • 1 large zucchini cut into half crosswise and sliced into thick strips
    • 1 red onion cut into thick half moons
    • 4 pocketless pitas or flatbread warmed
    • Chopped tomatoes romaine lettuce, and Creamy Cucumber Dill Sauce for serving

    Creamy Cucumber Dill Sauce

    • 1 cup cucumber peeled and diced
    • ½ cup raw cashews soaked in water for 2-4 hours
    • 1 tbsp lemon juice
    • 1 clove garlic
    • 1 tbsp fresh dill minced
    • salt to taste
    US Customary - Metric

    Instructions

    • Whisk together the olive oil, lemon juice, cumin, oregano, garlic, salt and pepper in a large baking dish. Place the vegetables in the dish and toss them with the marinade to coat. Let them sit at room temperature for about 15 minutes, stirring occasionally.
    • Heat an indoor grill to high or sear. Put the veggies on the grill in a single layer (you might have to do them in 2 batches, depending on the size of your grill). Cook them for 5-7 minutes, until just beginning to char, then flip them over and cook them on the other side until they're lightly charred and tender, about 5 minutes more.
    • To make the sauce: Combine the cucumber, cashews, lemon juice, and garlic in a blender and blend until smooth. If the mixture is too thick, add water 1 tablespoon at a time—the sauce should have the consistency of a creamy salad dressing. Stir the dill into the sauce and season with salt to taste.
    • Divide the veggies onto the pita bread and top them with tomatoes, lettuce, and Creamy Cucumber Dill Sauce. Fold the bread over and wrap the bottom half tightly with foil.

    Notes

    If you don't have an indoor grill, you can use a grill pan or an outdoor grill for the veggies. If you're using an outdoor grill, use a basket so the veggies don't fall through the grates!

    Nutrition

    Calories: 323kcalCarbohydrates: 41gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 314mgPotassium: 556mgFiber: 4gSugar: 5gVitamin A: 1045IUVitamin C: 52mgCalcium: 82mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Meal Plan: Red Curry With Asparagus, Lasagna Soup, Pizza & More
    Spring Pizza with Lemony Pea Pesto By Oh My Veggies.com »

    Vegan Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes grilling, main dishes, Make it Meatless Series, mushrooms, red peppers, sandwiches, zucchini

    Reader Interactions

    Comments

    1. Sandy says

      September 18, 2014 at 1:26 pm

      This looks absolutely delicious. Will be making this as soon as I can.

      Reply
    2. Erin says

      November 18, 2014 at 12:39 pm

      These look so good. I've been craving gyros but mostly the veggies and creamy cucumber sauce. Can't wait to try these!!

      Reply
    3. Heather says

      December 21, 2014 at 1:00 pm

      It's "Portobello," not "Portabella."

      Reply
      • Kiersten Frase says

        December 26, 2014 at 12:04 pm

        If you took a minute to Google it, you'd see that both spellings are acceptable. Thanks.

        Reply
    4. Danise Jeffers says

      February 16, 2015 at 1:48 pm

      I am a meat person and I thought that there was no way that these could taste as good as a regular meat gyro. How wrong I was. These are fabulous. They became a quick favorite with me. I didn't know it was possible for veggies to taste so good.

      Reply
    5. Shannon says

      March 12, 2015 at 4:08 am

      Add some feta and it's perfect. They do have vegetarian gyros I thought. The Greek place in my town has ones with eggplant. It's the mashed up eggplant not hard. Although it would be good either way as an addition to this recipe.

      Reply
    6. Ginny says

      April 19, 2015 at 10:59 pm

      How do you get the Nutritional info?

      Reply
    7. Anna says

      April 20, 2015 at 6:47 am

      yumm that looks so delicious!!

      https://aspoonfulofnature.wordpress.com/

      Reply
    8. Amber says

      April 20, 2015 at 3:51 pm

      These look SO good! And, I'm making that cucumber dill sauce right now. YUM! 🙂

      Reply
    9. Nicole @ Foodie Loves Fitness says

      August 10, 2015 at 8:15 pm

      I love the sound of this cucumber dill sauce, and these gyros in general! "Wikipedia isn't the boss of me" -- love it! People definitely tend to think that things "should" be a certain way, i.e. certain dishes NEED to have meat as you said. But I do what I feel is right and best, and that never steers me wrong 🙂

      Reply
    10. Jennifer says

      August 17, 2015 at 2:42 pm

      We enjoyed these and will make again. Thanks for the recipe!

      Reply
      • Kiersten Frase says

        August 17, 2015 at 3:08 pm

        Thanks for your comment - I'm happy to hear it! 🙂

        Reply
    11. Sandra says

      October 01, 2015 at 5:54 am

      Oh. My. Goodness. These are astoundingly good. We just made them tonight, and will easily be adding them to our favourite recipes. That sauce! My word! It's too-die-for, and just perfect for the dish. It's a spot-on gyros sauce! After blending, I stirred through another cup of peeled, diced cucumber to it for some crunch, and was so happy with the flavour. The veggies were also incredible. Yum yum yum! You're a clever lady. Thanks so much for sharing 🙂

      Reply
    12. Tam says

      November 16, 2016 at 12:04 pm

      I don't like bell peppers, do you have any recommendations for a substitute? I was thinking of sweet potatoes, but I'm not sure if that would taste weird.

      Reply
      • Alissa says

        November 18, 2016 at 3:19 pm

        I'm not sure if sweet potatoes would fully cook by the time the rest of the veggies are done. Broccoli, cauliflower or asparagus could work, or you could even double up on the zucchini. Enjoy. 🙂

        Reply
    « Older Comments
    5 from 1 vote (1 rating without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    1.1K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.