NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the broccoli florets, chopped red bell pepper, and sliced zucchini.

• 3

  Drizzle the vegetables with 1 tablespoon of olive oil and season with half of the minced garlic, oregano, sea salt, and black pepper.

• 4

  Toss the vegetables until evenly coated and spread them in a single layer on the prepared sheet pan.

• 5

  Roast the vegetables in the oven for 10 minutes to give them a head start on softening.

• 6

  While the vegetables roast, use the same mixing bowl to toss the shrimp with the remaining olive oil, garlic, oregano, salt, and pepper.

• 7

  Remove the pan from the oven, push the vegetables to the sides, and add the seasoned shrimp to the center of the pan.

• 8

  Return the pan to the oven and roast for an additional 6 to 8 minutes until the shrimp are pink, opaque, and cooked through.

• 9

  Remove from the oven, drizzle the entire pan with fresh lemon juice, and garnish with chopped fresh parsley before serving or portioning into containers.