Grilled Vegetable Medley Gyro with Cashew Feta and Dill

Steps

1. 1

   Prepare cashew feta

   • Place the soaked and drained cashews into a food processor or blender.
   • Add the nutritional yeast, lemon juice (3 tablespoons), apple cider vinegar, minced garlic, sea salt, and filtered water (¼ cup).
   • Blend until smooth and creamy, scraping down the sides as needed.
   • The mixture should resemble soft ricotta or feta.
   • Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days) so it firms up.

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   Ready when: Mixture is smooth and creamy; after chilling, it should be crumbly and hold its shape

   Tip: If the feta is too thick after blending, add a touch more water (1 tablespoon at a time). If it's too runny, add another tablespoon of cashews blended in.

2. 2

   Make tzatziki sauce (optional)

   • In a small blender or food processor, combine the soaked and drained cashews (¾ cup), minced garlic (1 clove), lemon juice (2 tablespoons), filtered water (½ cup), chopped fresh dill (2 tablespoons), and sea salt (¼ teaspoon).
   • Blend until smooth and pourable.
   • Taste and adjust seasoning if needed.
   • Transfer to a small bowl.
   • This sauce keeps refrigerated for up to 5 days.

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   Ready when: Sauce is smooth, pourable, and creamy

   Tip: Make this at the same time as the feta to save time. The sauce should be the consistency of Greek yogurt—thinner and pourable.

3. 3

   Marinate vegetables

   • In a large shallow bowl or baking dish, whisk together the olive oil (½ cup), minced garlic (4 cloves), dried oregano (1 tablespoon), lemon juice (2 tablespoons), sea salt (1 teaspoon), and freshly ground black pepper (½ teaspoon).
   • Add the zucchini slabs, eggplant rounds, and bell pepper pieces.
   • Toss gently to coat all vegetables evenly.
   • Let sit at room temperature for 15–20 minutes while you prepare everything else, or refrigerate for up to 2 hours.

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   Ready when: All vegetables are coated with marinade and glistening

   Tip: Don't marinate too long in advance or the vegetables may start to soften and become mushy. 15–20 minutes is ideal.

4. 4

   Heat grillOven 400°F / 205°C

   • Preheat your grill to medium-high heat (about 400°F / 200°C), or place a large cast-iron grill pan over medium-high heat on the stovetop for 3–4 minutes.
   • If using a grill pan, test the heat by holding your hand 2 inches above the surface; you should feel strong heat.

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   Ready when: Grill grates or pan surface is very hot and just begins to smoke lightly

   Tip: Lightly oil the grill grates or pan with a high-heat oil (like avocado oil) on a folded paper towel to prevent sticking, or use cooking spray.

5. 5

   Grill zucchini and eggplant

   • Working in batches so as not to crowd the grill, place the zucchini slabs and eggplant rounds on the hot grill in a single layer.
   • Cook for 3–4 minutes on the first side without moving them, until deep golden-brown char marks form.
   • Flip and cook for another 2–3 minutes on the other side until tender and charred.
   • Transfer to a clean plate and keep warm.
   • The vegetables are done when they're soft enough to bend slightly but still hold their shape.

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   Ready when: Vegetables have deep golden-brown char marks and are tender when pierced with a fork

   Tip: Don't flip too early—let the first side develop a good char. Thin slices cook quickly, so watch carefully to avoid burning. If your grill is uneven, move pieces to cooler spots if they're charring too fast.

6. 6

   Grill bell peppers

   • Place the bell pepper pieces on the grill skin-side down (the side that was facing outward on the pepper).
   • Cook for 4–5 minutes until the skin is mostly blackened and blistered.
   • Flip and cook for another 2–3 minutes on the other side until the flesh is soft and tender.
   • The peppers are done when they're cooked through and easy to peel or bite into.

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   Ready when: Skin is blackened and blistered; flesh is very soft and tender

   Tip: If you prefer milder char marks, reduce the time slightly or move peppers to a cooler part of the grill. The blackened skin is edible and adds smoky flavor.

7. 7

   Warm pita bread

   • Place the pita breads directly on the grill grates for 30–45 seconds per side, just until they're warm and soft and have light char marks.
   • Alternatively, warm them in a dry skillet over medium heat for 20–30 seconds per side.
   • Don't let them dry out or become too crispy.
   • Transfer to a clean plate and cover loosely with foil to keep warm.

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   Ready when: Pita is warm, soft, and has light char marks; it's still pliable

   Tip: Warm pita right before serving so it stays soft and pliable. If you warm it too far in advance, it will cool and harden.

8. 8

   Assemble gyros

   • Lay a warm pita bread flat on a clean work surface.
   • Spread a generous dollop (about 2 tablespoons) of cashew feta down the center.
   • Layer on a mix of grilled zucchini, eggplant, and bell peppers (about 1 cup of grilled vegetables per gyro).
   • Top with sliced tomato, cucumber, optional red onion, and fresh dill.
   • Drizzle with tzatziki-style sauce if using.
   • Optional: add torn fresh mint.
   • Fold the pita in half or roll it up burrito-style to enclose the filling.

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   Ready when: Gyro is filled and tightly folded or rolled; ingredients are visible and well-distributed

   Tip: Don't overstuff or the gyro will fall apart when you bite into it. A heaping handful of grilled vegetables per gyro is about right. Wrap the bottom in foil or parchment paper for easy handling.