Summer Veggie Lunch
Spring Gardens
Print recipe
| 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 | |
