
This sheet pan stunner is a celebration of color, warmth, and bold Mediterranean flavor ā all from a lineup of vegetables and pantry spices that come together with almost no effort. Zucchini, squash, two kinds of bell pepper, red onion, and cherry tomatoes roast alongside chickpeas until everything is tender and caramelized at the edges, with the chickpeas picking up a satisfying, lightly crisped texture. Turmeric, cumin, and smoked paprika do the heavy lifting on flavor, and a hit of fresh lemon juice right at the end brightens the whole pan beautifully. The trick of adding the garlic halfway through is a small but smart move ā it keeps it from burning while still letting it meld into the roasted vegetables. A scatter of fresh parsley and optional crumbled feta on top takes it from weeknight simple to genuinely impressive. This is the kind of dish that works as a hearty main, a generous side, or even stuffed into warm pita the next day.
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Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper.
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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