Artificial Flavors Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Artificial Flavors Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together the best of the Mediterranean pantry in one easy roast. Every ingredient here is exactly what it says it is — fresh vegetables, whole spices, olive oil, and a squeeze of real lemon — so you never have to squint at a label wondering what's hiding in a seasoning blend or sauce packet. The combination of turmeric, cumin, and smoked paprika creates a warm, earthy coating that caramelizes beautifully in a hot oven, turning humble zucchini, squash, and bell peppers into something genuinely craveable. Chickpeas roast alongside the vegetables and come out lightly crisped at the edges, adding a satisfying bite and a little extra protein to the pan. A final hit of fresh lemon juice brightens everything up, and a scatter of flat-leaf parsley keeps it feeling light and vibrant. Crumbled feta on top is optional but highly recommended if you want that salty, creamy contrast against the smoky spiced vegetables. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with almost no effort.

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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)

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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