Honey Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together a gorgeous lineup of summer vegetables, hearty chickpeas, and a warm spice blend that makes the whole kitchen smell incredible. Turmeric and smoked paprika give everything a rich, golden hue, while a final squeeze of fresh lemon juice brightens all those roasted, caramelized edges. The trick of adding garlic partway through roasting ā rather than at the start ā keeps it from burning and lets it mellow into something almost sweet and nutty against the tender vegetables. Spreading everything in a single layer is the real secret to getting that satisfying char rather than a soggy steam, so don't skip that step. Chickpeas roast up lightly crisped alongside the vegetables, adding a little protein and texture that makes this feel like a complete meal rather than just a side. A scatter of fresh parsley and optional crumbled feta at the end adds a cool, salty finish that ties everything together beautifully. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a colorful spread when you're feeding a crowd.
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Learn more āIngredients
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
- Ā½ tsp smoked paprika
- Ā½ tsp black pepper
- Ā¾ tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- Ā¼ cup crumbled feta cheese (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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