Anti Inflammatory Roasted Mediterranean Vegetables with Turmeric and Herbs
A sheet pan full of colorful vegetables roasting at high heat is one of those kitchen moments that makes the whole house smell incredible, and this one delivers on every level. Zucchini, yellow squash, vibrant bell peppers, cherry tomatoes, and chickpeas all caramelize together into something deeply savory and satisfying — the kind of side dish that quietly steals the show. The spice blend is where the real magic happens: turmeric and cumin bring earthy warmth, smoked paprika adds a subtle depth, and a squeeze of fresh lemon at the end brightens everything up beautifully. Turmeric in particular is a cornerstone ingredient for anyone eating with inflammation in mind, and pairing it with black pepper — as this recipe does — is a well-regarded way to help your body make the most of it. Extra virgin olive oil ties it all together, coating every piece before it hits the hot oven and contributing its own beneficial fats to the mix. The chickpeas roast up slightly crispy on the outside while staying tender inside, adding plant-based protein that makes this feel like a complete meal rather than just a vegetable side. Finish it with fresh parsley and optional crumbled feta, and you have a gorgeous, nourishing plate that serves four without any fuss.
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Learn more →Ingredients
4 servings
- 1 medium zucchini, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¾ tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and chickpeas. Drizzle with the olive oil and add the turmeric, cumin, smoked paprika, black pepper, and salt. Toss until every piece is evenly coated.
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