Xanthan Gum Free Roasted Mediterranean Vegetables with Turmeric and Herbs
Colorful, fragrant, and deeply satisfying, this sheet pan dish brings together tender zucchini, sweet bell peppers, caramelized onion, juicy cherry tomatoes, and lightly crisped chickpeas in one glorious roast. The spice blend of turmeric, cumin, and smoked paprika gives everything a warm, golden depth that smells absolutely incredible coming out of the oven. A finishing squeeze of lemon juice brightens the whole thing up, and a scatter of fresh parsley and optional feta makes it feel genuinely restaurant-worthy. Every single ingredient here is a whole food or a straightforward pantry spice — there are no thickeners, stabilizers, or additives hiding anywhere in the lineup, which makes this a stress-free choice for anyone avoiding gums in their diet. The technique matters too: spreading everything in a single layer on a large sheet pan is what gets you those caramelized edges and crispy chickpeas instead of a soggy, steamed pile. It works beautifully as a hearty vegetarian main or a bold side alongside grilled proteins, and leftovers reheat wonderfully the next day.
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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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