Low Iodine 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 crispy chickpeas in one gloriously caramelized tray. The warm spice blend — turmeric, cumin, and smoked paprika — gives everything a rich, golden hue and a depth of flavor that feels far more involved than the prep actually is. For anyone navigating a low-iodine approach, this kind of recipe is a genuine find: it's built entirely on fresh vegetables, legumes, olive oil, and pantry spices, with no seafood, no dairy baked in, and no processed ingredients that tend to hide iodine in unexpected places. The optional feta can simply be left off without losing anything essential, since the roasted garlic and lemon juice finish do plenty of heavy lifting on their own. Spreading everything in a single layer is the real technique secret here — it's what takes the vegetables from soft and steamed to tender with those irresistible caramelized edges. A scatter of fresh flat-leaf parsley at the end brightens the whole pan and makes it look like something you'd order at a restaurant. This is the kind of weeknight dinner that earns a permanent spot in the 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)
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.
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