Roasted Spring Vegetable Mezze Platter

This mezze-inspired dinner makes stars out of spring vegetables. Under high heat, they turn uber-sweet and crisp — perfect for dunking into a cool yogurt sauce and smooth hummus.

What You Get

Tokyo turnips
Baby carrots
Spring onions
Red radish
Feta
Hummus
Green Garlic Yogurt
Chermoula (spiced herb sauce)
Pita
Arugula

What You’ll Need

Salt
Olive oil

Makes 3 servings

Active Time: 15 mins

Total Time: 25 mins

Step 1

Preheat your oven to 450°F and line a sheet pan with foil (this recipe also works well on the grill!).

Step 2

Give all the vegetables a good rinse. Halve the baby carrots and turnips lengthwise, and slice the spring onion into wide rounds. Toss the vegetables with a drizzle of olive oil and a sprinkle of salt in a bowl. Arrange over the sheet pan, and bake for 18-20 or until the carrots begin to get some color, the onions are soft, and the tokyo turnips begin to caramelize.

Step 3

Meanwhile, thinly slice the radishes, and set aside. Spoon the yogurt, chermoula, and hummus into bowls for serving, and break up the feta into crumbles or chunks.

Step 4

Wrap the pitas in foil and warm in the oven for the last 5 minutes of cooking the vegetables.

Step 5

Place roasted vegetables, radishes, and arugula on a large serving plate and serve alongside the dips, feta and warm pita.

Contains: milk, wheat.