Beef Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Beef Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish is the kind of weeknight dinner that looks like you put in way more effort than you actually did. A vibrant mix of zucchini, summer squash, bell peppers, red onion, cherry tomatoes, and chickpeas gets tossed in olive oil with turmeric, cumin, and smoked paprika before hitting a hot oven — and the result is caramelized edges, tender centers, and a kitchen that smells absolutely incredible. The chickpeas roast up lightly crisped, adding a satisfying bite that makes this feel like a complete, hearty meal rather than just a side. A squeeze of fresh lemon juice at the end brightens everything up, and a scatter of flat-leaf parsley and optional crumbled feta takes it straight to the table with zero fuss. Spreading everything in a single layer on that sheet pan is the real secret — it's what separates properly roasted, golden vegetables from a steamed, soggy mess. This is the kind of plant-forward cooking that genuinely doesn't feel like a compromise, delivering bold Mediterranean flavor from a short list of honest, whole ingredients.

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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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