Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 1
  • 10 Ratings

Grilling draws such great flavors from vegetables. So slide the meat over and give this veggie gyro a chance.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

20 mins
12 mins
32 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

709 calories; fat 53g; cholesterol 294mg; saturated fat 19g; carbohydrates 34g; mono fat 21g; poly fat 4g; insoluble fiber 6g; sugars 7g; protein 31g; vitamin a 3741.4IU; vitamin c 66.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.4mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 1417mg; potassium 423mg; calcium 80.8mg; iron 3.2mg.