Veggie Gyros

I’m quite excited to share this recipe with you all. I came up with these Veggie Gyros back in May of 2015 but never wrote down how I made them, mostly because It is such a simple recipe. I was actually planning on perfecting and posting this recipe in my first year of blogging (last year) but kept getting side tracked with other ideas and inspirations. Well here it finally is, with a Mediterranean inspired spice blend that I would have to say really took these Veggie Gyros from good to amazing.

Start by sautéing eggplant, onion, and bell pepper, with the Mediterranean inspired spice blend. Spread hummus on warm flatbread (homemade flatbread recipe here), pile on some sautéed veggies, add a few slices of tomato, Katamata olives, and if desired a small handful of shredded lettuce.

I hope you love these Veggie Gyros!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



2 Tablespoons Olive oil

1 White onion, sliced

1 Small green bell pepper, sliced

1 Eggplant, diced

1/2 Teaspoon Italian seasoning

1/4 Teaspoon Garlic powder

1/4 Teaspoon Onion powder

1/4 Teaspoon Paprika

Pinch Ground cinnamon

Pinch Ground cloves

Salt & black pepper to taste


Katamala Olives

Tomato, sliced

Shredded Lettuce (optional)

6-8 Flatbread (recipe here)


Heat olive oil in a skillet over medium-high heat, once heated toss in onion, bell pepper, and eggplant, cook 5-8 minutes or until veggies are tender, stirring occasionally.

Lower heat to medium, then stir in Italian seasoning, garlic powder, onion powder, paprika, cinnamon, and cloves, cook an additional minute. Taste, add in salt and black pepper if desired. Remove from heat.

To assemble Gyro; spread 1-2 tablespoons hummus on each flatbread, pile on a hearty amount of veggie mixture, add sliced tomatoes, kalamata olives, and if desired, shredded lettuce.

Serves: 6-8






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