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Low Carb Pita Bread And Tzatziki Vegetable Lunch Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
★★★★☆
4.5/5
(1365 reviews)
By Zylo Nutritionist Team
Low Carb Pita Bread And Tzatziki Vegetable Lunch
Zylo Recipes

Description

Savor a vibrant vegetarian meal perfect for lunch or dinner, transforming your next gathering into a celebration of fresh, flavorful, and wholesome ingredients. This dish features an array of garden-fresh vegetables, quickly marinated in a medley of aromatic spices, including refreshing mint and fragrant oregano. The marinated vegetables are then carefully roasted on skewers, infusing them with a delightful smoky char and tenderizing them to perfection.

Complementing the skewers are homemade flatbreads, cooked on the stovetop until golden brown and slightly puffed, offering a warm and inviting aroma. These soft, pliable breads provide the perfect canvas for assembling your meal. Bringing all the elements together is an authentically crafted Tzatziki sauce.

Freshly grated garlic and finely diced cucumber are blended with creamy Greek yogurt, creating a cool and tangy sauce that is both refreshing and deeply satisfying. A sprinkle of feta cheese adds a salty, briny note, while a scattering of fresh herbs provides a final flourish of color and aroma. This Greek-inspired dish is a wonderful vegetarian option, but it can also be easily adapted to include other proteins.

Consider adding grilled lamb kebabs or spiced ground meat for those who prefer a heartier meal. Skewered chicken or steak would also be delicious additions. For a more substantial vegetarian offering, cubed eggplant or zucchini can be added to the vegetable skewers.

And for those who enjoy a bit of heat, a dash of your favorite hot sauce can be stirred into the Tzatziki. The Tzatziki sauce truly elevates this dish, capturing the essence of Greek street food. Its creamy, cooling nature pairs beautifully with both the roasted vegetables and any added proteins.

The key to a truly exceptional Tzatziki is to allow the flavors to meld and deepen over time. Freshly grated garlic is essential, and the cucumber should be finely diced and incorporated directly into the yogurt, rather than served as separate slices. While the base recipe is simple, feel free to customize it to your liking.

Some popular additions include tahini for richness, fresh leafy herbs for added complexity, or a spicy pepper sauce for a fiery kick.

Preparation Time

Prep Time
1 h 10 min
Cook Time
30 min
Total Time
1 h 40 min

Nutrition Information

Per 1 2 pita, 2 TB sauce, 9pc vegetables serving
C
Calories
250 Kcal
C
Carbs
25 g
Fi
Fiber
7 g
Sugar
5 g
P
Protein
15 g
C
Fats
10 g
Saturated Fats 3 g
Unsaturated Fats 6 g
Cholestrol 15 mg
Sodium 300 mg
Potassium 250 mg
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Ingredients

    1.
    Cucumber, Raw, Without Peel
    Cucumber, Raw, Without Peel
    1-½ ounce
    2.
    Garlic
    Garlic
    1 clove
    3.
    Salt
    Salt
    ⅛ teaspoon
    4.
    Dill Weed, Fresh
    Dill Weed, Fresh
    ½ teaspoon, whole pieces
    5.
    Greek Yogurt, Plain, Premium
    Greek Yogurt, Plain, Premium
    6 tablespoon
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    ½ teaspoon
    8.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    9.
    Grape Tomato
    Grape Tomato
    9 grape
    10.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    9 each
    11.
    Green Bell Pepper
    Green Bell Pepper
    2-½ ounce
    12.
    Olive Oil
    Olive Oil
    1 tablespoon
    13.
    Salt
    Salt
    ⅛ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    15.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    16.
    Oregano, Ground
    Oregano, Ground
    ½ teaspoon
    17.
    Thyme, Ground
    Thyme, Ground
    ¼ teaspoon
    18.
    Lemon Pepper Seasoning
    Lemon Pepper Seasoning
    ⅛ teaspoon
    19.
    Fresh Food Mint Bunches by Tesco
    Fresh Food Mint Bunches by Tesco
    1 gram
    20.
    Almond Flour
    Almond Flour
    ¾ cup
    21.
    Flaxseeds Or Flax Seeds Whole Or Ground
    Flaxseeds Or Flax Seeds Whole Or Ground
    8 tbsp, ground
    22.
    Coconut Flour
    Coconut Flour
    1 tablespoon
    23.
    Baking Powder
    Baking Powder
    1 teaspoon
    24.
    Salt
    Salt
    ⅛ teaspoon
    25.
    Raw Egg, White
    Raw Egg, White
    2 large
    26.
    Raw Egg
    Raw Egg
    1 large
    27.
    Boiling Water
    Boiling Water
    ¾ cup
    28.
    Coconut Oil
    Coconut Oil
    3 tablespoon
    29.
    Feta Cheese
    Feta Cheese
    6 teaspoon, crumbled

Instructions

    1.
    Make the Tzatziki sauce and vegetables at least 1 hour before cooking. You may also make these components the night before and marinate overnight. Make the Tzatziki by peeling and grating the cucumber into a bowl. Grate a clove of garlic as well. Stir in the salt, dill, greek yogurt, olive oil, vinegar, and lemon juice to complete the sauce. Wrap the bowl in plastic and refrigerate for at least 1 hour.
    2.
    Make the vegetable by combining whole grape tomatoes, stemless small mushroom caps, and bell pepper chopped into 3 pieces per serving in a mixing bowl. Toss the vegetables with the olive oil, salt, pepper, onion powder, oregano, thyme, lemon pepper, and chopped mint leaves. Wrap the bowl in plastic and marinate in your refrigerator at least 1 hour.
    3.
    When it s time to cook, preheat the oven to 425 degrees. Arrange the vegetables on metal kebab skewers and set them across a sheet tray to catch drippings. Cook the vegetable kebabs for 25 minutes, flipping over the kebabs about halfway through.
    4.
    While the kebabs are cooking, make the pita bread. In a bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, and salt. In another bowl, whisk together the egg whites, egg, and boiling water. Whisk the boiling water in a slow steady stream into the eggs to avoid scrambling them.
    5.
    Whisk the egg mixture into the flour mixture. Heat a tablespoon of coconut oil in a small pan over medium-high heat. Pour about cup of batter into the hot oil and spread out into a thin circle. Cook the batter for about 2 minutes per side, flipping like a pancake. Cook until all pita breads are made, using about 1 TB coconut oil every 2 pita breads.
    6.
    Serve 2 slices of pita bread with 9 pieces of vegetables, about 2 - 2 TB Tzatziki sauce, and 2 tsp crumbled feta cheese.