Rye Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Rye Free Roasted Mediterranean Vegetables with Turmeric and Herbs

This sheet-pan stunner is packed with colorful summer vegetables, golden chickpeas, and a warm spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika coat every piece of zucchini, squash, and bell pepper before they hit a screaming-hot oven, where the edges caramelize and the chickpeas crisp up just enough to add a satisfying bite. A squeeze of fresh lemon juice at the end brightens everything up, and a scatter of parsley and optional feta takes it from weeknight staple to something you'd genuinely want to serve to guests. The technique matters here — spreading everything in a single layer is the key to getting that roasted depth rather than a steamed, soggy result. Every ingredient in this dish is naturally free from grain-based concerns, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully as a main alongside rice or flatbread, or as a hearty side that can hold its own on any table.

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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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