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Snack recipe · from the recipe book

Roasted Veggie Rolls with Mint-Feta Yogurt

Sweet, caramelized roasted peppers, zucchini and carrots tucked into soft rolls with a tangy, herby feta-yogurt spread and crisp cucumber.

Roasted Veggie Rolls with Mint-Feta Yogurt

Ingredients

  • 8 slices256 gWhole-wheat bread4 whole-wheat rolls
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium200 gZucchinisliced lengthwise into thin planks
  • 2 medium120 gCarrotsthinly sliced on the diagonal
  • 1 tbsp15 gOlive oil
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • ½ cup sprigs5 gFresh dillfinely chopped
  • 1 clove3 gGarlicgrated
  • 1 tbsp15 gLemon juice
  • 1¼ cups sliced120 gCucumberthinly sliced
  • 1⅓ cups loosely packed40 gBaby spinach

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper, zucchini and carrot with the olive oil, oregano, black pepper and salt on the pan, then spread in one layer.
  3. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
  4. Cool the roasted vegetables on the pan for about 20 minutes, until no longer warm.
  5. While the vegetables cool, stir the Greek yogurt, feta, mint, dill, garlic and lemon juice in a bowl to make the yogurt herb spread.
  6. Split the whole-wheat rolls in half and spread the yogurt herb spread over the cut sides, dividing it evenly among the 4 rolls.
  7. Layer the spinach and cucumber on the bottom halves of the whole-wheat rolls.
  8. Top with the cooled roasted vegetables, close the rolls and serve cold.

Contains: Milk, Gluten. Some brands contain egg, soy.

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

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