Rice Free Roasted Mediterranean Vegetables with Turmeric and Herbs
A sheet pan loaded with colorful summer vegetables, golden chickpeas, and warm spices is honestly one of the most satisfying things you can pull out of the oven. The combination of zucchini, squash, two kinds of bell pepper, red onion, and burst cherry tomatoes creates a gorgeous mix of textures and natural sweetness that gets even better with high heat. Turmeric, cumin, and smoked paprika give the whole tray a deep, earthy warmth, while a squeeze of fresh lemon juice at the end brightens everything up beautifully. The trick to getting those caramelized edges and lightly crisped chickpeas is spreading everything in a single layer — crowding the pan is the enemy of good roasting. Adding the garlic halfway through keeps it from burning while still infusing the vegetables with plenty of savory depth. A scatter of fresh flat-leaf parsley and optional crumbled feta finishes the dish with freshness and a little briny richness. This is the kind of wholesome, grain-free meal that works just as well as a standalone dinner as it does alongside grilled proteins or scooped into warm flatbread.
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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.
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