Spring vegetables star in this Mediterranean spread. Under high heat, they turn uber-sweet and crisp—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.
Allergen Note: Contains milk, wheat.
Preheat the oven to 450°F. Line a rimmed sheet pan with foil.
Cut the baby carrots and Tokyo turnips in half lengthwise. Slice the spring onions into wide rounds. Place the vegetables in a bowl, drizzle with olive oil, sprinkle with salt, and toss to coat. Arrange the vegetables on the sheet pan and bake until the carrots begin to get some color, the onions are soft, and the Tokyo turnips begin to caramelize, 18 to 20 minutes.
Meanwhile, thinly slice the radishes and set aside. Break the feta into crumbles or chunks. Spoon the hummus, green garlic yogurt, and chermoula into bowls for serving.
Wrap 3 pieces of the pita bread in foil. During the last 5 minutes of cooking the vegetables, slide the wrapped pita bread in the oven to warm.
Place the roasted vegetables, radishes, feta, and arugula on a large serving plate. Serve with the sauces and warm pita bread on the side.