Paraben Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Paraben Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together the best of the Mediterranean pantry in one easy roast. Zucchini, bell peppers, cherry tomatoes, and chickpeas all go onto a single pan and come out caramelized, tender, and packed with flavor from turmeric, cumin, and smoked paprika. The technique matters here — spreading everything in a single layer is what gives you those gorgeous, slightly crisped edges instead of a soggy pile of steamed vegetables. Garlic goes in partway through so it toasts without burning, and a squeeze of fresh lemon juice at the end brightens the whole thing beautifully. For anyone navigating paraben concerns, this recipe is a genuinely reassuring cook — every ingredient is a whole food or a simple spice, with no processed sauces, preservatives, or synthetic additives hiding anywhere in the list. A scatter of fresh flat-leaf parsley and optional crumbled feta finishes it off with freshness and a little salty richness. It works as a hearty side, a grain bowl topper, or an honest main course all on its own.

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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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