Recipes and Cooking Pesto Veggie Gyro 4.4 (11) Grilling draws such great flavors from vegetables. So slide the meat over and give this veggie gyro a chance. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Grill Time: 12 mins Total Time: 32 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup packed fresh basil leaves ¾ cup olive oil ¼ cup finely shredded Parmesan cheese (1 ounce) 2 tablespoon pine nuts or chopped walnuts 2 tablespoon 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 inch flatbreads Olive oil 3 cup shredded romaine lettuce 1 cup finely chopped red onion (1 large) Directions 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. 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. 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. 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. * If using wooden skewers, soak in water for at least 30 minutes before grilling. Rate it Print Nutrition Facts (per serving) 709 Calories 53g Fat 34g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 709 % Daily Value * Total Fat 53g 68% Saturated Fat 19g 95% Cholesterol 294mg 98% Sodium 1417mg 62% Total Carbohydrate 34g 12% Total Sugars 7g Protein 31g Vitamin C 66.1mg 331% Calcium 80.8mg 6% Iron 3.2mg 18% Potassium 423mg 9% Folate, total 84.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.