YOUR SOLIN GENERATED RECIPE
Sheet Pan Garlic Herb Seafood with Roasted Vegetables
Savor a vibrant medley of seafood and crisp, roasted vegetables elevated by aromatic garlic and fresh herbs. This sheet pan creation offers succulent shrimp and tender scallops perfectly balanced with colorful zucchini, cherry tomatoes, red bell pepper, and red onion, all lightly dressed in olive oil and seasoned with garlic and herbs for an effortlessly delicious meal.
INGREDIENTS
4 ounces Shrimp
3 ounces Scallops
1 medium Zucchini
1 cup Cherry Tomatoes
1 medium Red Bell Pepper
1 small Red Onion
1 tablespoon Olive Oil
2 cloves Garlic
1 teaspoon Dried Italian Herbs
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Pat the shrimp and scallops dry with a paper towel. In a bowl, gently toss the seafood with a pinch of salt, half of the minced garlic, and the dried Italian herbs.
Chop the zucchini into rounds or half-moons, slice the red bell pepper into strips, halve the cherry tomatoes, and cut the red onion into wedges.
In a large mixing bowl, combine the vegetables with olive oil, the remaining garlic, and a pinch of salt and pepper. Toss until evenly coated.
Spread the vegetables evenly on the sheet pan, creating a bed for the seafood.
Place the seasoned seafood on top of the vegetables, ensuring even distribution for uniform cooking.
Roast in the preheated oven for 12-15 minutes, or until the seafood is cooked through and the vegetables are tender and slightly charred on the edges.
Remove from the oven, garnish with fresh herbs if desired, and serve immediately.