Summer Veggie Lunch
Spring Gardens
Serves | 4-6 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Dietary | Vegetarian |
Meal type | Appetizer, Lunch, Main Dish, Snack, Starter |
Misc | Child Friendly, Serve Hot |
Website | Chels + Jax |
Ingredients
- 4-6 pita bread
- 16oz plain Greek yogurt
- 1 packet ranch seasoning
- 2-3 cucumbers, sliced
- 2-3 tomatoes, sliced
- 8-10oz mushrooms, sliced
- chopped green onion (optional)
- sliced black olives (optional)
- shredded cheese
Directions
Step 1 | |
Mix the ranch seasoning into the Greek yogurt | |
Step 2 | |
Preheat the oven to 350 degrees | |
Step 3 | |
Slice all veggies and place pita bread on a baking sheet | |
Step 4 | |
Put a dollop of ranch dip on the pita and spread into a thin layer | |
Step 5 | |
Add any and all veggies that you desire! | |
Step 6 | |
Sprinkle a layer of cheese on top and bake in the oven for 5-10 minutes until the cheese is melted |