Brazil Nut Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Brazil Nut Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender zucchini, sweet bell peppers, caramelized onion, juicy cherry tomatoes, and lightly crisped chickpeas in one glorious roast. The combination of turmeric, cumin, and smoked paprika gives everything a warm, golden depth that smells incredible the moment it hits the oven. Spreading the vegetables in a single layer is the key move here — it guarantees those gorgeous caramelized edges instead of a soggy, steamed result. Adding the garlic partway through roasting is a smart touch that keeps it from burning while still infusing the whole pan with rich, savory flavor. A squeeze of fresh lemon juice at the end brightens everything up, and the optional crumbled feta adds a creamy, salty finish that takes it over the top. Every ingredient on this list is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works beautifully as a hearty vegetarian main or a vibrant side alongside grilled proteins.

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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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