Afternoon snacks can be a lifesaver. If you get stuck in a meeting or traffic and dinner is super late, a snack can buy a few hours and prevent ravenous evening binges. The crunch of the toasted pita is a nice addition, so it’s worth the extra time.

Yield: 4 servings

Place each red pepper directly on top of gas burner turned on high. When skin is completely charred on one side, rotate. Repeat process until entire pepper is charred. Place peppers in a small bowl and cover bowl tightly with Saran wrap. Allow to stand 10 minutes. Using a dry paper towel, remove most of charred skin from pepper. Remove and discard seeds and slice pepper into 1/2-inch strips lengthwise.

Preheat oven to 400˚F. Line a baking sheet with parchment paper, and place pita wedges on top. Sprinkle pita with salt, pepper, and oregano. Bake until pita is crisp, 8–10 minutes.

Add yogurt, lemon juice, garlic, and cucumber to a medium bowl. Season with salt and pepper. Mix until well combined. Add dill and chives, and mix.