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Dinner recipe · from the recipe book

Roasted Veggie Feta Lettuce Wraps with Dill Yogurt

Caramelized zucchini, red pepper and cauliflower with crispy spiced chickpeas and salty feta, tucked into cool romaine leaves over a tangy dill-mint yogurt.

Roasted Veggie Feta Lettuce Wraps with Dill Yogurt

Ingredients

  • 2 medium400 gZucchinicut into half-moons
  • 2 medium240 gRed bell peppercut into strips
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 1 medium110 gRed onioncut into wedges
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 2 cloves6 gGarlicfinely grated
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp chopped6 gFresh mintchopped
  • 2 tbsp30 gLemon juice
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 6⅓ cups chopped300 gRomaine lettuceseparated into large leaves

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the pan, toss the zucchini, red bell pepper, cauliflower, red onion and chickpeas with the olive oil, cumin, paprika, oregano, black pepper and two-thirds of the salt. Spread in a single layer.
  3. Roast for 30 to 35 minutes, stirring halfway, until the vegetables are browned at the edges and the chickpeas are crisp.
  4. While the vegetables roast, make the yogurt herb spread: stir the Greek yogurt with the garlic, dill, mint, lemon juice and the remaining one-third of the salt. Chill until needed.
  5. Wash and dry the romaine leaves and slice the cucumber.
  6. Spread a spoonful of the yogurt herb spread inside each romaine leaf, then pile on the cucumber and the warm roasted vegetables and chickpeas.
  7. Scatter the feta over the top and serve open-faced, with any remaining yogurt herb spread on the side.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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