Ingredients
Scale
- For the roasted vegetables:
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 zucchini (sliced into ¼” thick coins)
- 2 bell peppers (sliced into ¼ thick strips)
- ½ large red onion (cut into ¼” wide strips)
- 1 pint cherry tomatoes (cut in half)
- For the gyro beef:
- 2 teaspoons olive oil
- 1 lb. ground beef
- 2 large cloves garlic (minced)
- 1 ½ teaspoons oregano
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- For the base:
- 2 cups cooked rice (or potatoes or cauliflower rice)
- Optional toppings:
- Tzatziki sauce
- Crumbled feta cheese
- Banana peppers (optional)
- Pita Bread (optional)
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Combine the chopped vegetables in a large bowl. Add the olive oil, salt, pepper, oregano, parsley, and garlic powder. Stir together until vegetables are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Bake for 25 minutes, flipping halfway through.
- While the vegetables are roasting, prepare the ground beef. Heat the oil in a large skillet over medium high heat. Add the ground beef and break it up into a few larger chunks. Leave it alone to brown for a few minutes, then use a wooden spoon to break it into smaller pieces. Continue to brown, stirring occasionally, until cooked through.
- Stir in the garlic and cook until fragrant. Season with oregano, salt, and black pepper. Drain off most of the excess fat.
- To serve, place about ½ cup of cooked rice in a bowl. Top with cooked ground beef and roasted vegetables. Garnish with your choice of tzatziki sauce, feta cheese and sliced banana peppers. Serve with pita bread wedges, if desired.
Notes
- You can substitute rice with potatoes or cauliflower rice.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg