NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

2 clove garlic

1 tsp dried oregano

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes on the sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show slight caramelization.

• 5

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Add the shrimp and minced garlic to the skillet, cooking for 2-3 minutes per side until the shrimp are pink and opaque.

• 7

  Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley.

• 8

  Plate the roasted vegetables and top with the garlic shrimp, drizzling any remaining pan juices over the top.