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 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.
Posted on: Wed, 12 Mar 2014 13:51:22 +0000
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