Pecan Free Roasted Mediterranean Vegetables with Turmeric and Herbs
This sheet pan dinner is a riot of color and warmth ā tender zucchini, sweet bell peppers, jammy cherry tomatoes, and crispy chickpeas all roasted together until the edges caramelize and everything smells incredible. The spice blend of turmeric, cumin, and smoked paprika gives the vegetables a deep, earthy backbone that feels anything but plain, while a squeeze of fresh lemon juice at the end brightens the whole dish right before it hits the table. Spreading everything in a single layer is the key move here ā it's what separates truly roasted, golden vegetables from a soggy, steamed mess. The garlic goes in halfway through so it softens and sweetens without burning, which is a small step that makes a big difference in the final flavor. A scatter of fresh flat-leaf parsley and optional crumbled feta finishes it off with a pop of freshness and a little salty creaminess. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-reading anxiety or substitution gymnastics required ā just straightforward, wholesome cooking. It works beautifully as a vegetarian main over grains or alongside grilled protein for a heartier spread.
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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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