Marinate the diced zucchini and eggplant in salt, oregano and olive oil, then bake in the oven at 180°C for approx. 15 minutes. Leave to cool.
Sauté the vegan pieces in hot rapeseed oil until golden brown; add the white onion and sauté together. Add a generous amount of seasoning to the “gyros”.
Combine the balsamic vinegar, water and olive oil to make a dressing. Season with salt, pepper and cane sugar.
Arrange all of the prepared ingredients separately in a bowl. Top with the balsamic dressing and red onion rings.