Nutmeg Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Nutmeg Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, caramelized, and packed with bold Mediterranean flavor, this sheet pan dish is the kind of weeknight dinner that looks far more impressive than the effort it requires. Zucchini, squash, two kinds of bell pepper, red onion, cherry tomatoes, and chickpeas all roast together at high heat until tender with gorgeous, slightly crispy edges. The spice blend — turmeric, cumin, and smoked paprika — gives everything a warm, earthy depth without relying on any of the fussier warming spices that often sneak into roasted vegetable recipes. A hit of fresh lemon juice at the end brightens the whole pan, and the optional crumbled feta adds a creamy, salty finish that takes it over the top. The trick of adding the garlic halfway through roasting is a small but smart move that keeps it from burning while still letting it mellow and sweeten into the vegetables. This is a naturally wholesome, plant-forward meal that works beautifully as a main or a hearty side, and it comes together on a single pan with minimal cleanup.

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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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