Fish Free Roasted Mediterranean Vegetables with Turmeric and Herbs
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 before roasting, building deep, earthy flavor that a simple squeeze of lemon brightens right at the end. The trick to getting those beautifully caramelized edges is spreading everything in a single layer — crowding the pan is the enemy of good roasting, and this recipe makes that clear from the start. Garlic goes in halfway through so it softens and sweetens without burning, adding another layer of savory depth. Chickpeas crisp up alongside the squash, peppers, and cherry tomatoes, giving you a satisfying mix of textures in every bite. A scatter of fresh parsley and optional crumbled feta finishes the dish with brightness and a little creamy saltiness. It works beautifully as a hearty side or a standalone vegetable main that genuinely feels like a full meal.
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)
Can be omittedfeta cheese
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!