Wheat 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 put in way more effort than you actually did. A rainbow of zucchini, squash, bell peppers, red onion, and cherry tomatoes gets tossed with chickpeas and a bold spice blend of turmeric, cumin, and smoked paprika before hitting a hot oven to caramelize and crisp at the edges. The trick of adding the minced garlic halfway through roasting is a small step that makes a big difference ā it blooms into the vegetables without burning, adding a savory depth that ties everything together. A squeeze of fresh lemon juice at the end brightens the whole pan, and a scatter of flat-leaf parsley and optional crumbled feta takes it from simple to genuinely impressive. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-reading required ā just straightforward, wholesome cooking. It works beautifully as a standalone vegetarian main or alongside grilled protein, and the leftovers reheat wonderfully for lunch the next day.
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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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