Coconut Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

4.9

(30)

Coconut Free Roasted Mediterranean Vegetables with Turmeric and Herbs

This sheet pan stunner is the kind of weeknight dinner that looks like you put in way more effort than you actually did. A rainbow of zucchini, squash, bell peppers, red onion, cherry tomatoes, and chickpeas gets tossed in olive oil with turmeric, cumin, and smoked paprika before hitting a blazing hot oven — and the result is deeply caramelized, fragrant, and genuinely satisfying. The trick of adding minced garlic halfway through roasting keeps it from burning while still infusing every bite with that savory punch. A bright squeeze of lemon at the end lifts the whole dish and balances the warm spices beautifully. Finished with fresh flat-leaf parsley and optional crumbled feta, it's colorful enough to serve to guests but easy enough for a Tuesday. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels for hidden additives or worry about unexpected oils sneaking in. Serve it straight from the pan with crusty bread, over grains, or alongside grilled protein — it works every way.

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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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