MSG Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

MSG 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 cumin do the heavy lifting here, layering in earthy depth alongside smoked paprika, while a final squeeze of lemon juice brightens everything up just before serving. One of the quiet wins of cooking this way is knowing exactly what went into the pan — no seasoning packets, no bouillon cubes, no hidden additives that can sneak into otherwise simple vegetable dishes. The technique matters too: spreading everything in a single layer at high heat means you get real caramelization and lightly crisped chickpeas rather than a soggy, steamed result. Garlic goes in halfway through so it toasts without burning, which is a small step that makes a noticeable difference in flavor. Finished with fresh flat-leaf parsley and optional crumbled feta, this is the kind of vibrant, wholesome plate that works equally well as a weeknight main or a crowd-pleasing side.

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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