Seed Oil Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Total time50 min

Prep time15 min

Cook time35 min

Seed Oil Free Roasted Mediterranean Vegetables with Turmeric and Herbs

Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together summer squash, sweet bell peppers, cherry tomatoes, and chickpeas in a way that feels both effortless and impressive. The whole thing is tossed in extra virgin olive oil — a clean, traditional fat that keeps things completely free of refined or industrial seed oils — so you know exactly what's going into the pan. Turmeric, cumin, and smoked paprika build a warm, earthy backbone, while a final squeeze of fresh lemon juice lifts everything at the end. The trick of adding garlic halfway through roasting is a small detail that makes a big difference, keeping it golden and fragrant rather than bitter. Spreading the vegetables in a single layer is what gives you those caramelized, slightly crispy edges instead of a soggy pile — don't skip that step. Finished with fresh parsley and optional crumbled feta, this is the kind of vegetable dish that converts even the most reluctant eaters at the table.

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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
See all
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!