Global Spice Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant roasted vegetable medley infused with cumin, turmeric, and paprika, capturing the essence of global flavors in one pan. This fusion-inspired vegetarian ready in about 40 minutes pairs broccoli florets, sliced into thin strips red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups broccoli florets
• 2 medium, sliced into 1/4-inch rounds carrots
• 1, sliced into thin strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups broccoli florets, 2 sliced medium carrots, 1 sliced red bell pepper, and 1 sliced medium zucchini with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway through, until tender and caramelized at the edges.
3. Step 3: Remove from oven, drizzle with 1 tbsp lemon juice, and toss gently to combine for a bright, fragrant finish.