Chestnut Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender summer vegetables, golden chickpeas, and a warm spice blend that makes the whole kitchen smell incredible. Turmeric and smoked paprika do the heavy lifting here, giving every piece of zucchini, squash, and bell pepper a rich, earthy coating that caramelizes beautifully at high heat. The trick of adding garlic halfway through roasting is a small step that makes a big difference — it blooms into the vegetables without burning, adding a savory depth that ties everything together. A squeeze of fresh lemon juice at the end brightens the whole pan and keeps the flavors lively rather than heavy. Crumbled feta and chopped flat-leaf parsley on top add a creamy, herby finish that makes this feel genuinely restaurant-worthy. Because every ingredient here is a straightforward whole food or pantry staple, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your meal. It works equally well as a hearty weeknight main or a generous side dish that holds its own on any table.
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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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