Cashew Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together summer squash, sweet bell peppers, cherry tomatoes, and crispy chickpeas in one glorious roast. The combination of turmeric, cumin, and smoked paprika gives everything a warm, golden coating that smells incredible the moment it hits the oven. Spreading the vegetables in a single layer is the real secret here — it lets the edges caramelize instead of steam, so you get those slightly charred, tender bites that make roasted vegetables genuinely crave-worthy. A squeeze of fresh lemon juice at the end brightens the whole pan and ties all those earthy spices together beautifully. Finished with flat-leaf parsley and optional crumbled feta, it's the kind of dish that looks like you put in way more effort than you actually did. Everything on this ingredient list is straightforward and easy to source, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your meal. It works equally well as a hearty side or a light main course served over grains or alongside warm flatbread.
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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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