Walnut Free Roasted Mediterranean Vegetables with Turmeric and Herbs
This sheet pan stunner is packed with colorful 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, bell pepper, and cherry tomato before they hit a blazing hot oven, where the edges caramelize and the chickpeas crisp up just enough to add a satisfying bite. The trick of adding minced garlic halfway through roasting keeps it from burning while still infusing the whole pan with deep, savory flavor. A bright squeeze of lemon juice at the end cuts through the richness and ties everything together beautifully. Finished with fresh flat-leaf parsley and optional crumbled feta, it's the kind of dish that looks like you put in way more effort than you actually did. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Whether you serve it as a hearty side or a light main, this is the kind of weeknight recipe that earns a permanent spot in the rotation.
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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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