Carrageenan Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together the best of summer produce with warm spices and a bright lemon finish. Zucchini, squash, two kinds of bell pepper, red onion, and cherry tomatoes all roast together until caramelized at the edges, while chickpeas turn lightly crisp and golden alongside them. Turmeric, cumin, and smoked paprika do the heavy lifting on flavor, and a hit of fresh garlic added halfway through keeps everything aromatic without burning. One of the quiet wins here is how straightforward the ingredient list is — whole vegetables, canned chickpeas, and pantry spices, with no processed sauces or dairy-based dressings that might sneak in unwanted additives. Carrageenan tends to hide in things like pre-made dressings, flavored cheeses, and canned coconut milk, so keeping this recipe built around whole, unprocessed ingredients means you can cook with total confidence. A squeeze of lemon and a handful of flat-leaf parsley at the end lift the whole pan, and a little crumbled feta on top is a lovely finishing touch if you want it. This is the kind of weeknight dinner that looks impressive enough for company but comes together with almost no 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)
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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