Roasted Vegetable Medley with Hummus & Feta

Roasted veggies turn sweet and crispy, perfect for dunking into a cool yogurt sauce and smooth hummus. Mix and match components to build wraps, or just scoop everything up with warm pita.

What You Get

Carrots

Tokyo turnips

Spring onions

Red radishes

Feta cheese

Hummus

Green garlic yogurt

Chermoula (Moroccan herb sauce)

Pita bread

Arugula

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil.

Step 2

Trim the carrots and cut them into bite-size lengths. Trim the Tokyo turnips and cut them in half lengthwise. Thickly slice the spring onions. Place the vegetables in a bowl, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange the vegetables on the prepared pan and roast until tender and golden, about 25 minutes.

Step 3

Meanwhile, thinly slice the radishes, season lightly with salt, and set aside. Crumble the feta. Set out the hummus, green garlic yogurt, and chermoula for serving.

Step 4

Wrap a few pieces of the pita bread in foil. Toward the end of cooking the vegetables, slide the wrapped pita bread in the oven to warm, 5 minutes. In a bowl, toss the arugula with a drizzle of olive oil and pinch of salt.

Step 5

Pile the roasted vegetables, radishes, feta, and arugula on plates. Serve warm, with the sauces and pita bread on the side.

Contains: milk, wheat.