NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium zucchini

1 small eggplant

0.5 medium red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the zucchini, eggplant, and red bell pepper into uniform 1-inch cubes to ensure even roasting.

• 3

  Place the diced vegetables on the baking sheet and toss with extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer and roast for 20 minutes until they are tender and starting to brown at the edges.

• 5

  Remove the tray from the oven, pour the tomato puree over the vegetables, and stir gently to combine.

• 6

  Nestle the shrimp into the vegetable mixture and return the tray to the oven for 5-7 minutes until the shrimp are pink and opaque.

• 7

  Garnish the dish with fresh lemon zest and chopped parsley before serving warm.