Eats and Thrifts - Portobello Gyros, Roasted Potatoes, and Greek-Style Green Beans

I really love when I forget to take pictures of the final product when I've made a dish.  Usually it's because I'm really hungry, and I've been cooking for a couple hours, and everyone is waiting for me to announce it's time to eat.  Like this meal. For a weeknight meal, man, it took a long time.  

Juicing the lemon - Thanks to my aunt for the lovely juicer.

For the tzatziki:

2 small containers of Greek yogurt (about 12 oz.)

1 cucumber, peeled and seeded, chopped

Juice of 1 lemon

2 clove garlic

Fresh dill

2 tbsp. olive oil

2 tsp. paprika

Salt and pepper to taste

Put all in food processor and chop til blended, but not until smooth.

Tzatziki pre-blending - actually should probably chop the
cucumbers a bit smaller.

For the roasted potatoes:

Boil 6 medium potatoes for approximately 15 minutes

Rinse in cool water, peel, cut into wedges, and place in a baking dish

Add 1/2 of a large white onion, cut into chunks and 3 cloves of garlic, minced

Drizzle with olive oil and the juice of 1/2 lemon

Add paprika, salt, pepper, and sprigs of oregano

Bake at 425 for about 40 minutes

Potatoes ready for the oven.

For the green beans:
When using fresh green beans, rinse and snip the beans
Place in a skillet with olive oil and saute for 10 minutes.  Add a small can of tomato sauce, the juice of 1/2 lemon, 2 cloves of minced garlic, salt, pepper, oregano, and dill and let simmer for 35-40 minutes.

Green beans.

For the gyros:

Slice 4 portobellos into thin strips

Place in a deep skillet and drizzle with balsamic vinegar.  Let sit about 40 minutes.

Drizzle with olive oil and saute approximately 10 minutes.  

Serve on pita with tzatziki, feta, fresh onions, tomatoes, and lettuce or greens