Veggie Pita Plate Recipe

Prepare produce

Wash the salad greens and spin or pat dry. Peel (if desired) and slice the cucumber into 1/4-inch rounds or half-moons. Dice the tomatoes into 1/2-inch pieces. Thinly slice the red onion into half-moons and separate into rings.

Warm the pita: preheat oven to 350°F (175°C). Place pitas directly on the oven rack or on a baking sheet for 3–5 minutes until warm and pliable. Keep wrapped in a clean towel to stay soft until serving.

Prep vegetables: cut zucchini and eggplant into 1/2-inch thick half-moons; core, seed and cut the red bell pepper into 1-inch strips.

Toss with oil and seasonings: in a bowl, combine zucchini, red pepper, eggplant with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Toss to coat evenly.

Roast: arrange vegetables on a parchment-lined baking sheet in a single layer. Roast at 425°F (220°C) for 18–22 minutes, turning once midway, until edges are golden and vegetables are tender. Remove and let cool slightly.

Prepare chickpeas: drain and rinse canned chickpeas. Pat dry with paper towels. For extra flavor, toss chickpeas with 1 tsp olive oil, a pinch of salt and pepper and lightly mash about one-third of them with the back of a spoon to create texture.

Finish toppings: crumble the feta and chop the parsley. Zest half the lemon and then cut both halves for juicing; reserve one half for squeezing over assembled pitas and the other for garnish.

Combine: gently toss chickpeas with 1 tbs lemon juice and 1 tbs chopped parsley. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Plate hummus: spoon 1/4 cup hummus onto each plate or into a small bowl for each pita plate. Smooth the surface with the back of a spoon, drizzle 1/4 tsp olive oil over each portion and sprinkle a tiny pinch of smoked paprika if using.

Make ranch: in a small bowl whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs buttermilk, 1 tsp chopped fresh dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and adjust thickness with a little more buttermilk if desired.

Assemble each pita plate: open a warm pita pocket slightly and layer 1 cup mixed salad greens, 1/4 of the roasted vegetables (about 1/2 cup), 1/4 cup dressed chickpeas, 2–3 slices cucumber, a few tomato dice and some red onion rings.

Top and finish: sprinkle about 2 tbs crumbled feta and 1/2 tbs chopped parsley over each assembled pita. Squeeze a little fresh lemon juice over the vegetables for brightness.

Serve: place the hummus portion and a small ramekin with 2 tbs ranch dressing on each plate alongside the pita. Serve immediately while pitas are warm.