Pork Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

4.9

(30)

Pork Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish is the kind of weeknight dinner that looks like you put in way more effort than you actually did. Two kinds of squash, vibrant bell peppers, sweet cherry tomatoes, and hearty chickpeas all roast together at high heat until caramelized at the edges and tender all the way through. The spice blend — turmeric, cumin, and smoked paprika — gives everything a warm, golden depth that smells absolutely incredible coming out of the oven. A squeeze of fresh lemon juice at the end brightens the whole thing up and ties the flavors together beautifully. Garlic goes in halfway through roasting so it softens and sweetens without burning, which is a small step that makes a big difference. Finished with fresh parsley and optional crumbled feta, this is a complete, crowd-pleasing meal that happens to be naturally free of any pork products — no substitutions or workarounds needed, just honest, wholesome ingredients doing all the work.

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!