Mushroom Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

4.9

(30)

Mushroom Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender zucchini, sweet bell peppers, caramelized onion, juicy cherry tomatoes, and crispy chickpeas in one glorious roast. The combination of turmeric, cumin, and smoked paprika gives everything a warm, golden depth that smells absolutely incredible as it comes out of the oven. A hot oven and a single layer on the pan are the real secrets here — that's what coaxes caramelized edges out of the vegetables instead of a soggy, steamed mess. Garlic goes in halfway through so it softens and sweetens without burning, and a squeeze of fresh lemon juice at the end brightens the whole thing up beautifully. For anyone avoiding fungi, this recipe is naturally free of any mushroom-based ingredients or umami shortcuts — the bold spice blend does all that heavy lifting on its own. Finish it with fresh parsley and a crumble of feta if you like, and you've got a stunning, plant-forward meal that works just as well as a weeknight side as it does the centerpiece of a mezze spread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!