Mediterranean Platter Recipe
Toasted homemade Pita Chips, Fresh Roasted Vegetables and Tzatziki.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pita Chips
Roasted Vegetables
Tzatziki Sauce
Method
Pita Chips
- 1
Prepare the Pita Chips
Preheat your oven to 350°F (175°C). Cut each pita bread into 8 wedges. Place them in a large bowl.
- 2
Season the Wedges
Drizzle olive oil over the pita wedges and sprinkle with salt and paprika. Toss until evenly coated.
- 3
Bake the Chips
Spread the pita wedges in a single layer on a baking sheet. Bake for 10-12 minutes, or until they are crispy and golden brown. Remove from the oven and let them cool.
Roasted Vegetables
- 4
Chop the Vegetables
While the pita chips are baking, chop the zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- 5
Prepare for Roasting
In a mixing bowl, toss the chopped vegetables with olive oil, dried oregano, salt, and black pepper until well coated.
- 6
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
Tzatziki Sauce
- 7
- 8
- 9
Chill
Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld.