High Fructose Corn Syrup Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together summer squash, sweet bell peppers, cherry tomatoes, and chickpeas in a way that feels both effortless and impressive. The combination of turmeric, cumin, and smoked paprika creates a warm, earthy spice blend that coats every piece of vegetable beautifully before the high heat of the oven does its magic. Roasting at 425°F gives you those irresistible caramelized edges and lightly crisped chickpeas that you just can't get any other way. A squeeze of fresh lemon juice at the end brightens everything up, and the optional feta adds a creamy, salty finish that takes it over the top. Avoiding high fructose corn syrup can be trickier than it sounds — it sneaks into bottled sauces, spice blends, and even canned goods. This recipe sidesteps all of that by relying entirely on whole vegetables, dried spices, olive oil, and a can of plain chickpeas, so there's nothing processed or sweetened hiding in the ingredient list. It's the kind of clean, whole-food cooking that tastes indulgent without any of the label-reading stress. Whether you serve it as a hearty side or a main over grains, it's a genuinely crowd-pleasing dish that earns a permanent spot in your weeknight rotation.
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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.
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