Vegan Greek Grilled Vegetable Pitas

Vegan Greek Grilled Vegetable Pitas - stuffed to the brim with grilled zucchini, eggplant, bell peppers, as well as tomato, cucumber, pickled red onion, and olives. A gorgeous, toasted pita with vegan tzatziki, and perfected with a handful of fries.

Looking for a fast, easy lunch? Look no further. One bite of this vegan vegetable pasta, and you’ll be sent leaps across the globe to a small, tucked-away Mikonos restaurant patio, fit with white-laden walls and flowers blossoming overhead. Blue waters to your left, stone under your feet, and the best pita you’ve had in your life in hand.

Skip to any part of the recipe by clicking on the links below:

• Before We Get Started

• Ingredients

• Recipe

• Spruce it Up

Before We Get Started

Prep Time: 15 Minutes

Cooking Time: 1 Hour

Total Time: 1 Hour 15 Minutes

Servings: 4-5 Pitas

Ingredients

Fries

• 1 Potato

• 1-1.5 tbsp Oil

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 tsp Chili Powder

• 1/2 tsp Cumin

• Big pinch of salt

• A few cracks of Pepper

Pitas

• 1/4 Eggplant

  • Or, 1 Chinese Eggplant

• 1 Zucchini

• 2 Bell Peppers

• 1/2 Red Onion (Finely Diced)

• 1 Cucumber (Diced)

• 2 Roma Tomatoes (Diced)

  • Or any tomato

• 10 Olives, sliced

• 1 tbsp. Dried Oregano

• Vegan Feta Cheese

• Pitas

Vegan Tzatziki

500 mL Plain Vegan Greek Yogurt, unsweetened

• 1 Cucumber

• 2-3 cloves Garlic

• Handful of Dill

• Handful of Parsley

• 1 tbsp. Lemon Juice

• 1 tbsp. Olive Oil

Recipe

1. Preheat your oven to 450°F.

2. Slice a small side off your potato to create a flat surface. Place that flat surface down on the board, and slice your potato, lengthways, into 1 cm. thick pieces. Then, slice your pieces again into 1 cm. thick sticks (into fry shapes).

3. Throw all of those into a bowl, add your oil, spices, salt, and pepper, and toss to ensure they’re fully coated. Then, lay them down onto a baking sheet with tin foil that has a little bit of oil on it. Toss them into the oven when pre-heated, and set a timer for 20 minutes.

   • Make sure your fries are evenly spread out and only single-layered (none on top of each other, all touching the tin foil).

   • At the 20 minute mark, take the tray out of the oven and flip your fries. Put them back in for 20 minutes, and repeat 2-3 more times.

4. Begin by preparing your mise en place.

   • Cut your zucchini in half, lengthways, and slice into semi-circles.

   • Dice your eggplant into game dice-sized pieces.

   • Largely dice your bell pepper.

     • About the size of a ticket from an arcade.

   • Finely dice your red onion.

   • Dice your cucumber and tomato.

   • Slice your olives.

5. Prepare your tzatziki.

6. Throw a large pan onto the oven over high heat, with a splash of oil. Once preheated, add your eggplant, zucchini, and bell pepper. Go in with a good pinch of salt, and toss.

   • Allow your veg to cook for a bit, tossing every 45 seconds to 1 minute, so you get a gorgeous browning on them.

7. Once your veg has a nice colour on it, add in a few good cracks of pepper, as well as your oregano, and cook for 1-2 more minutes, tossing regularly.

8. In a separate pan, over medium-high heat without oil, toast your pitas.

9. Once your pitas are toasted, add a good spoonful of your tzatziki, some of your roasted vegetables, your diced cucumber, onion, and tomato, some of your fries, and your olives.

10. Wrap, and enjoy.

Spruce it Up

• Add some vegan feta if they have it at your grocery store.

• Love olives? Try making a tapenade and adding some inside.

• A splash of lemon juice will take your roasted veg to the next level.

• Don’t be shy with your tzatziki, pitas love it.