NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a large mixing bowl, toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 minutes until they begin to soften and brown slightly.

• 4

  While the vegetables roast, toss the peeled and deveined shrimp in the same mixing bowl with the remaining olive oil, garlic powder, and dried oregano.

• 5

  Remove the baking sheet from the oven, add the seasoned shrimp, and toss gently with the vegetables.

• 6

  Return the pan to the oven and roast for an additional 5 to 7 minutes until the shrimp are pink and opaque.

• 7

  Drizzle the tomato puree and lemon juice over the hot mixture, tossing once more to coat everything in the zesty sauce.

• 8

  Garnish with freshly chopped parsley before serving warm.