Tree Nut Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together a rainbow of summer vegetables and golden chickpeas in a way that feels both effortless and impressive. The combination of turmeric, cumin, and smoked paprika gives everything a warm, earthy depth, while a final squeeze of lemon lifts the whole pan with brightness. Roasting at high heat is the real secret here ā spreading everything in a single layer means the edges caramelize beautifully instead of steaming into mush, and the chickpeas come out with just enough crisp to make them irresistible. Garlic goes in halfway through so it softens and sweetens without burning, a small step that makes a noticeable difference in flavor. Fresh parsley and optional crumbled feta finish things off with a pop of color and a little salty tang. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out ā it just works as written. Whether you serve it as a hearty side or a main over grains, this is the kind of weeknight vegetable dish that genuinely earns a spot in the regular rotation.
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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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