Gelatin 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 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.
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!