Oven Roasted Citrus and Vegetables Recipe

Oven Roasted Citrus and Vegetables Recipe Image

Quick Recipe Facts

Best with Sunkist® Oranges
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More Information

Delivering half the amount of fruits and vegetables needed daily by most active adults and teens, the Oven Roasted Citrus and Vegetables is a health filled, colorful medley that is big on flavor!


  • 1 lb. Japanese eggplant, sliced 1/2-inch thick
  • 3/4 lb. banana (or yellow) squash, skin removed and cut into 1-inch cubes
  • 1 each, red and yellow bell pepper, seeded and cut into 2 by 1/2-inch strips
  • 1 fennel bulb, trimmed, cut in half and thinly sliced
  • 1 small onion, sliced 1/4-inch thick
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. olive oil
  • 2 tsp. ground black pepper
  • 1/2 tsp. sea salt
  • 1/4 cup balsamic vinegar
  • 2 large Sunkist® oranges, peeled and segmented

Instructions: (Makes 4 servings)

  • In large bowl, combine all ingredients except orange segments and vinegar. Toss to coat. Pour into a jellyroll pan.
  • Bake in preheated 400°F oven for 45 minutes, stirring every 15 minutes. During last 15 minutes of cooking, stir in oranges.
  • Remove from oven and add vinegar, toss to coat. Let stand for 10 minutes. Serve.
  • 2.5 Cups of Fruits and Vegetables per Serving
  • Color Group(s): Blue/Purple, White, Yellow/Orange, Red
  • Recipe is courtesy of Sunkist. Recipe was reviewed by Produce for Better Health Foundation (PBH) for Sunkist.
  • All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.

Nutrition Information (per serving):

calories: 209, total fat: 7.5g, saturated fat: 1.0g, % calories from fat: 32%, % calories from saturated fat: 4%, protein: 5g, carbohydrates: 36g, cholesterol: 0mg, dietary fiber: 10g, sodium: 330mg