Celery Free Roasted Mediterranean Vegetables with Turmeric and Herbs
A sheet pan full of colorful summer vegetables roasted at high heat until caramelized and golden is one of those dishes that somehow feels both effortless and impressive. Zucchini, yellow squash, two kinds of bell pepper, red onion, cherry tomatoes, and chickpeas all come together with a warm spice blend of turmeric, cumin, and smoked paprika that gives every bite serious depth. The trick of adding the minced garlic halfway through roasting keeps it fragrant and sweet rather than bitter, while making sure nothing overlaps on the pan means you get those gorgeous caramelized edges instead of soggy steamed vegetables. A squeeze of fresh lemon juice right at the end brightens the whole thing up beautifully. Scattered with flat-leaf parsley and optional crumbled feta, it's vibrant enough to anchor a weeknight dinner on its own or serve alongside grilled proteins and grains. Nothing in this lineup raises any flags for people avoiding certain aromatic vegetables — the flavor work is done entirely by spices, herbs, and good olive oil. It's the kind of recipe you'll find yourself coming back to all season long.
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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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