This sheet pan stunner is packed with colorful vegetables, golden chickpeas, and a warm spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika coat every piece of zucchini, squash, bell pepper, and cherry tomato before they hit a blazing hot oven, where they caramelize into something deeply savory and satisfying. The trick of adding garlic partway through roasting keeps it from burning while still infusing the whole pan with rich, mellow flavor. A bright squeeze of lemon juice at the end ties everything together and lifts the earthy spices beautifully. The base recipe is completely plant-based and free from any dairy, so it works as a hearty main or a generous side without any substitutions needed — the olive oil and chickpeas bring enough richness and substance on their own. Feta is offered as an optional finish for those who want it, but the dish stands confidently without it. Whether you pile it over grains, tuck it into flatbread, or eat it straight from the pan, this is the kind of weeknight recipe that earns a permanent spot in the rotation.
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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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