Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender zucchini, sweet bell peppers, jammy cherry tomatoes, and crispy chickpeas in one glorious roast. The combination of turmeric, cumin, and smoked paprika gives everything a warm, golden depth that smells incredible the moment it hits the oven. Because this recipe is built entirely from fresh vegetables, canned legumes, and pantry spices, there's nothing hidden to worry about — no thickeners, no stabilizers, no animal-derived setting agents that sometimes sneak into packaged spice blends or pre-marinated produce. Roasting at high heat on a single layer is the real secret here: it coaxes out caramelized edges and concentrates flavor in a way that steaming or sautéing simply can't match. A squeeze of lemon at the end brightens everything up, and the optional crumbled feta adds a creamy, salty finish that takes it over the top. This is the kind of weeknight dinner that looks impressive enough for company but comes together with minimal effort and even less cleanup.
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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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