Mediterranean-Inspired Tray Bake Citrus and Herbs de Provence Roasted Vegetables

Embark on a culinary journey to the Mediterranean with this vibrant and aromatic Tray Bake Citrus and Herbs de Provence Roasted Vegetables.

This dish captures the essence of Mediterranean cuisine, celebrated for its fresh, wholesome ingredients and robust flavors.

The combination of colorful bell peppers, tender zucchini and yellow squash, and the earthy depth of portobello mushrooms, all harmoniously seasoned with Herbs de Provence, showcases the simplicity and richness of Mediterranean cooking.

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The addition of citrus not only brightens the dish but also echoes the sunny zest typical of the region’s fare. 

If you’re searching for a vibrant and aromatic dish that’s both simple to prepare and bursting with flavor, look no further than this Tray Bake Citrus and Herbs de Provence Roasted Vegetables.

It’s a perfect blend of colorful bell peppers, zucchini, yellow squash, and mushrooms, all enhanced by the fragrant touch of Herbs de Provence and the zesty brightness of fresh orange.

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Enjoy this simple yet elegant tray bake as a go-to recipe for family gatherings, potlucks, or any occasion where you wish to impress with minimal effort and maximum taste.

Mediterranean-Inspired Tray Bake Citrus and Herbs de Provence Roasted Vegetables

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

1 medium zucchini

1 medium yellow squash

1 portobello mushroom

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Chop All Above Vegetables – 1/2-inch chunks

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1/2 white onion, sliced

1/2 red onion, sliced

1 1/2 tablespoons Herbs de Provence

1 teaspoon salt

2 tablespoons olive oil

1 medium orange, quartered

Preheat oven to 400 degrees

In a large mixing bowl, combine all the prepared vegetables. Drizzle olive oil over them and sprinkle with Herbs de Provence and salt. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Transfer the seasoned vegetables onto a baking tray. Arrange the quartered orange pieces among the vegetables. The citrus will infuse a fresh, tangy flavor as it roasts.

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Place the tray in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Stir the vegetables halfway through the cooking time to ensure even roasting.

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Once done, remove the tray from the oven. The roasted vegetables can be served warm as a side dish or even as a main course with some crusty bread or rice.

The combination of the sweet citrus and the aromatic herbs will make each bite delightful.

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Try These Tray Bake Favorites

• Jerk-Spiced Chicken And Pineapple Tray Bake
• Tray Baked Fennel-Crusted Chicken With Vegetables
• Try Baked Maple-Roasted Chicken Thighs With Sweet Potatoes And Brussels Sprouts

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