SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pesto Veggie Gyro

Makes: 6 servings
Serving size: 1 sandwich
Prep 20 mins Grill 12 mins
Pesto Veggie Gyro
Ingredients
  • 1  cup  packed fresh basil leaves
  • 3/4  cup  olive oil
  • 1/4  cup  finely shredded Parmesan cheese (1 ounce)
  • 2  tablespoons  pine nuts or chopped walnuts
  • 2  tablespoons  white wine vinegar
  • 2  cloves  garlic
  •  Salt
  •  Ground black pepper
  • 1  pound  zucchini or yellow summer squash, cut into 1/2-inch-thick slices
  • 2  medium  red sweet peppers, cut into 1-inch pieces
  • 1  teaspoon  dried oregano, crushed
  • 2 8  ounce packages  Halloumi cheese, cut into 1/3-inch-thick slices
  • 6 8  inches  flatbreads
  •  Olive oil
  • 3  cups  shredded romaine lettuce
  • 1  cup  finely chopped red onion (1 large)
Directions

1. For pesto vinaigrette, in a food processor or blender combine basil, 1/2 cup of the oil, the Parmesan cheese, nuts, vinegar, and garlic. Cover and process or blend until smooth. Season to taste with salt and black pepper. Cover and set aside.

2. In a large bowl toss together squash, sweet peppers, the remaining 1/4 cup oil, and oregano. Thread vegetables onto 12-inch skewers,* alternating squash and pepper pieces.

3. For a gas or charcoal grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 12 minutes or until tender, turning once halfway through grilling. Meanwhile, lightly brush cheese slices and flatbreads with the additional olive oil. Place on grill rack; cover and grill about 2 minutes or until heated through and cheese is golden brown, turning once halfway through grilling.

4. Fold flatbreads in half. Fill each with 1/2 cup of the lettuce, two grilled cheese slices, and the vegetables from one skewer. Top each with some of the onion and drizzle with some of the pesto vinaigrette.

From the Test Kitchen*
  • If using wooden skewers, soak in water for at least 30 minutes before grilling.
Nutrition Facts (Pesto Veggie Gyro)
  • Servings Per Recipe 6,
  • cal. (kcal) 709,
  • Fat, total (g) 53,
  • chol. (mg) 294,
  • sat. fat (g) 19,
  • carb. (g) 34,
  • Monosaturated fat (g) 21,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 7,
  • pro. (g) 31,
  • vit. A (IU) 3741,
  • vit. C (mg) 66,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1417,
  • Potassium (mg) 423,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe