Emulsifier Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender zucchini, sweet bell peppers, jammy cherry tomatoes, and lightly crisped chickpeas in one glorious roast. The seasoning blend of turmeric, cumin, and smoked paprika gives everything a warm, golden depth that smells incredible the moment it hits the oven. What makes this recipe such a reliable choice for anyone avoiding emulsifiers is its total simplicity — every ingredient is whole and unprocessed, with olive oil doing all the work of coating and crisping without any additives or stabilizers in sight. No store-bought spice blends, no packaged sauces, no hidden ingredients to second-guess. The technique matters too: spreading everything in a single layer on a hot sheet pan means you get real caramelization at the edges rather than steamed, soggy vegetables. A squeeze of fresh lemon juice at the end brightens the whole pan, and a scatter of parsley (plus optional feta) makes it look like something you'd order at a restaurant. It works beautifully as a main or a generous side, and the leftovers are just as good the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!