Macadamia Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together a rainbow of summer vegetables, hearty chickpeas, and a warm spice blend that makes the whole kitchen smell incredible. The combination of turmeric, cumin, and smoked paprika gives everything a golden, earthy depth that feels far more complex than the effort involved. Spreading the vegetables in a single layer is the real secret here ā it lets the oven do its job, coaxing out caramelization and lightly crisping the chickpeas at the edges rather than steaming everything into mush. A hit of fresh lemon juice at the end brightens all those roasted flavors beautifully, and the optional crumbled feta adds a creamy, salty finish that takes it over the top. This is the kind of recipe that works just as well as a weeknight side as it does as a light vegetarian main, and every ingredient on the list is exactly what it says it is ā no hidden nuts, no specialty products to hunt down. Whether you're cooking for a crowd or just meal-prepping for the week, this pan of vibrant, herb-scattered vegetables is genuinely hard to resist.
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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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