Shellfish 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 spent way more effort than you actually did. Zucchini, summer squash, two kinds of bell pepper, red onion, and cherry tomatoes all roast together until caramelized at the edges and tender all the way through, while chickpeas crisp up alongside them for a little extra heartiness. The spice blend ā turmeric, cumin, and smoked paprika ā gives everything a warm, golden depth that smells incredible the moment it hits the hot oven. A splash of fresh lemon juice right at the end brightens the whole pan, and a scatter of parsley and optional feta takes it from simple to genuinely impressive. The key technique here is spreading everything in a single layer so the vegetables actually roast instead of steam, which is what gives you those irresistible caramelized edges. It works beautifully as a standalone vegetarian main or as a vibrant side alongside grilled chicken or lamb. The ingredient list is entirely plant-based pantry staples and fresh produce, so there's zero concern about hidden seafood derivatives or cross-contact ā just clean, bold Mediterranean flavor from start to finish.
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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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