Farmers Market Gyros

Eggplant can easily be subbed for the squash here, or use both! 

Tzatziki:
1 5.3 ounce container Greek Yogurt
Juice from 1/2 lemon
1 cucumber, peeled and shredded 
1 tablespoon minced Italian parsley 
Pinch of salt 

Gyros:
4 pita pockets 
2 to 3 summer squash, ends trimmed and sliced lengthwise  
Olive oil 
Salt
2 cucumbers, peeled and diced 
1 pint of cherry tomatoes, halved
Juice from 1 lemon
Salt
Pinch of crushed red pepper
1 tablespoon minced Italian parsley
1 teaspoon minced mint 

Tzatziki: 
To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros. 

Gyros:
Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita. 
To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint. 
Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt.
To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired.