Part salt and vinegar chip, part Greek salad, these are a full meal that can be eaten family style right off of the baking sheet. They are lovely as a vegetarian main, and would be great with crispy chickpeas. Add leftover shredded chicken and you can make these more of a complete meal.

If tomatoes don't happen to be in season when you make this, to intensify their sweetness, you can halve and roast them as shown in the photo (375’, drizzle of oil and salt, for 20 minutes. Cool completely.)

If you are an unapologetic ketchup addict, take the extra step and make a batch of the roasted pepper ketchup. It takes less than five minutes, and is a dippable condiment both adults and littles will love. You could skip the sauces all together, or make the tzatziki from the gyros if you want something creamier.