Eggless Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Eggless Roasted Mediterranean Vegetables with Turmeric and Herbs

This sheet pan stunner is packed with color, warmth, and bold Mediterranean flavor that makes it feel anything but simple. Zucchini, summer squash, two kinds of bell pepper, red onion, cherry tomatoes, and chickpeas all get tossed in a fragrant blend of turmeric, cumin, and smoked paprika before hitting a hot oven — and the result is deeply caramelized, tender vegetables with just enough crisp on the chickpeas to keep things interesting. The trick of adding the garlic halfway through roasting is a small step that makes a big difference, keeping it golden and sweet rather than bitter. A squeeze of fresh lemon juice at the end brightens everything up beautifully. Finished with chopped flat-leaf parsley and optional crumbled feta, it's the kind of dish that looks impressive on a platter but comes together with almost no fuss. Every ingredient here is naturally free of eggs, so there's nothing to swap or second-guess — just honest, wholesome produce and pantry spices doing all the work. Serve it as a hearty side, pile it over grains, or eat it straight from the pan — no judgment.

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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