Summer Veggie Roll

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 3 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If its not foamy, start with new yeast.

2. Make the Dough

In a large bowl, mix 380 grams of plain flour and 6 grams of salt.

Add 160 grams of plain yogurt, 90–100 millilitres of lukewarm water, 45 millilitres of olive oil, and the activated yeast. Knead until smooth and elastic, about 8–10 minutes by hand.

The dough should be soft but not sticky.

Form it into a ball, cover with a tea towel, and let rise until doubled in size, about 60–75 minutes.

3. Prepare the Vegetables

Heat 1 tablespoon of olive oil in a pan. Sauté diced zucchini and spring onions over medium heat until softened and most of the moisture has evaporated. Let it cool completely.

Place the cherry tomatoes cut-side up and whole peppers on a baking tray.

Roast the vegetables at 200°C (400℉). The tomatoes will be ready after 15–20 minutes, so remove them first. The peppers usually need another 10–15 minutes to fully blister.

Once the peppers are roasted, let them cool, then peel of the skin and remove the seeds.

4. Make the Feta–Yogurt Cream

In a bowl, mash the Feta together with the thick yogurt and olive oil until creamy but still slightly textured.

Stir in garlic, basil, parsley (if using), black pepper, and a tiny pinch of lemon zest if desired.

Taste and adjust seasoning if needed.

5. Assemble the Veggie Roll

Roll the dough into a large rectangle, about 30×40 cm (12’×16′).

Spread the Feta–yogurt mixture evenly over the dough, leaving a small border around the edges.

Scatter the zucchini mixture over the surface, followed by the roasted peppers and cherry tomatoes.

Sprinkle with chopped almonds.

Roll tightly from the long side into a log and place seam-side down on a lined baking tray.

6. Bake

Brush the roll lightly with olive oil and sprinkle a few sliced almonds on top.

Bake the roll in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown. If the top is colouring too quickly, tent loosely with foil for the last 5 minutes.

7. Finish & Serve

Let the Summer Veggie Roll cool slightly before slicing. The roll is best enjoyed warm or at room temperature. The flavours become even more balanced once the roll has cooled slightly.

Baker’s Note

This is the kind of bake that works equally well warm from the oven or sliced later in the evening at room temperature, which feels very fitting for summer baking.

Extra Tips for Preparing the Vegetables

Zucchini: Dice the zucchini fairly small for easier rolling and cleaner slices. Cook over medium heat until the moisture evaporates and the zucchini looks lightly glossy rather than watery. Warm zucchini creates steam inside the roll; therefore, it is important to let it cool completely before assembling.

Cherry Tomatoes: Roasting the tomatoes concentrates their flavour and prevents excess liquid from soaking into the dough. Don’t overcrowd the tray while roasting or they will steam instead of roast. Let them cool before adding to the filling.

Roasted Red Peppers: Let the peppers drain for a few minutes or gently pat them dry with kitchen paper before using. Slice them thinly rather than leaving large pieces for more even layers.

Spring Onions: Cook briefly until softened but still fresh-looking. Avoid browning them too much—the flavour should stay light and summery.

Variations to Try

• Add Mozzarella: For a softer and slightly more melty filling, add a small amount of shredded Mozzarella.
• Nut-free Option: Replace the almonds with toasted sunflower seeds or leave them out entirely.
• Herb Variation: Add a little oregano or thyme for a deeper Mediterranean flavour.
• Extra Vegetables: Thinly sliced eggplant or sautéed corn can be added in small amounts for variation.

Make-Ahead Notes

Dough: The dough can be prepared the night before and refrigerated after kneading. Let it come to room temperature before rolling.

Vegetables: The vegetables can be cooked and cooled a day ahead, making assembly much quicker.

Fully assembled roll: The roll can be assembled a few hours ahead and refrigerated before baking. Brush with olive oil and add the sliced almonds just before baking.

How to Store Spring Veggie Roll

Store the cooled veggie roll in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat slices briefly in the oven or air fryer before serving.

The roll can also be enjoyed cold or at room temperature.

If you enjoy seasonal savoury baking, you might also like my

Spring Veggie Roll

or the cosy Winter Veggie Roll.

Final Thoughts

This Summer Veggie Roll combines soft olive oil dough with roasted vegetables, creamy Feta yogurt filling, and fresh herbs for a bake that feels both comforting and light. The colourful filling and Mediterranean-inspired flavours make it especially fitting for summer tables, whether served for brunch, lunch, or as part of a seasonal spread.

It’s best enjoyed slightly warm, but it also keeps well and tastes delicious at room temperature.