Honey Grilled Vegetable Gyros
Chef Alex Mandolini
The Easy Vegan
Veggie sandwiches are on the rise, as more flexitarians and vegans look for meatless alternatives. Alex Mandolini, executive chef and owner of The Easy Vegan in Denver, infuses vegetables with flavor by grilling them with a drizzle of olive oil and honey. Zucchini, eggplant and cherry tomatoes are her vegetables of choice, but other seasonal veggies that adapt well to the grill can be substituted. To complete the sandwich, she quickly whips together a garlicky yogurt sauce.
½ eggplant, cut into ¼-inch-thick slices
1 zucchini, cut into ¼-inch-thick slices
1 cup cherry tomatoes
¼ cup olive oil
3 tbsp. honey
1 tsp. kosher salt
1 tsp. cracked black pepper
Tangy honey yogurt sauce
1 cup plain Greek yogurt
2 tbsp. honey
1 clove garlic, minced
1 lemon, juiced
Kosher salt, to taste
Cracked black pepper, to taste
4 pita breads (6-in. size)
1 Roma tomato, cut into wedges
1 English cucumber, thinly sliced
2 cups arugula
1. For grilled veggies, preheat grill or grill pan to medium-high heat. Brush sliced vegetables and cherry tomatoes with olive oil, drizzle with honey and season with salt and pepper.
2. In batches, grill vegetables on each side for 4 to 5 minutes or until lightly charred and tender (cherry tomatoes will take 4 minutes in total). Set aside.
3. For honey yogurt sauce, in small bowl, whisk together yogurt, honey, garlic and lemon juice. Season with salt and pepper to taste.
4. To assemble pita sandwiches, spreading a dollop of tangy yogurt sauce onto each pita. Fill pita with grilled vegetables, Roma tomato, cucumber slices and arugula.
Photo courtesy of National Honey Board