It's a weeknight dinner that eats like a small celebration.
Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil carries the classic Provençal blend — thyme, rosemary, savory, a whisper of lavender — so a single toss seasons everything on the tray at once. A finish of our Neapolitan Herb Balsamic adds a green, basil-bright acidity that keeps the roasted vegetables from turning heavy.
In a container, combine the shrimp with ½ cup of the Herbes de Provence oil, the Neapolitan Herb balsamic, lemon juice, garlic, and a good pinch of salt and pepper. Marinate at least 30 minutes — overnight is even better.
Heat the oven to 400°F and line a large sheet pan with parchment. Spread the tomatoes, onion, and green beans across it, toss with the remaining ¼ cup oil, and season.
Roast the vegetables 10 minutes, then nestle the marinated shrimp on top. Return to the oven 8–12 minutes, until the shrimp are pink and opaque.
Scatter with feta and toasted pepitas, then finish with a raw drizzle of the Herbes de Provence oil right at the table.
Chef's Notes
Stick to quick-cooking vegetables so everything finishes together; artichoke hearts or olives are welcome additions.
Don't skip the resting drizzle — raw oil over hot food is where the aroma really blooms.
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