Pesto Veggie Gyros

Soak six 12-inch wooden skewers in water 30 minutes (or use metal skewers).

In a food processor or blender, combine basil, 1/2 cup oil, the Parmesan, nuts, vinegar and garlic. Process until smooth. Season with salt and black pepper.

In a large bowl, toss together squash, bell peppers, the remaining 1/4 cup oil and the oregano. Season with salt and black pepper. Thread vegetables onto skewers, alternating bell peppers and squash, and leaving 1/4 inch between pieces.

Grill kabobs, covered, over medium heat until tender, turning once, about 12 minutes. Meanwhile, lightly brush cheese slices and flatbreads with additional olive oil. Grill, covered, over medium heat until cheese is well-marked and beginning to soften and flatbreads are heated through, 2 to 3 minutes per side. Remove from grill.

Fill warm flatbreads with lettuce, grilled cheese slices, grilled vegetables, a sprinkle of red onion and a drizzle of the pesto vinaigrette.