I’m all about easy weeknight meals. And if the meal LOOKS like I spent a ton of time on it, all the better! This meal is a mélange of fresh ingredients perfect for a hot summer night. It looks like there are a lot of items to buy, but you likely have many of them in your fridge right now. If not, try using whatever you have at home before you head to the grocery store. Just about any vegetable can be roasted. The secret is a high temperature and NO turning…it’ll make the veggies soggy.
Roasting is a great way to cook everything together and to make it fast.
Here’s a recipe I made for my own family tonight. Switch up the veggies (amounts and kinds) so that it suits your family’s tastes.
To make this recipe you’ll need:
40 packaged frozen shrimp (or less if you don’t want as many) Buy the already cooked frozen ones. Before cooking, place the shrimp into a colander. Run cold water over the shrimp until they are defrosted.
5 carrots, peeled and cut into strips
1 orange bell pepper cut into strips
1 red bell pepper cut into strips
2 zucchini cut into strips
2 yellow squash (summer squash, crookneck squash) cut into strips
1 red onion cut into strips
½ cup Italian Dressing (may substitute any favorite vinaigrette or olive oil)
2 TB Balsamic Vinegar
1 TB kosher salt
1 tsp. black pepper
2 TB Italian Seasoning
To Prepare This Meal:
Cut the carrots, orange bell pepper, red bell pepper, zucchini, yellow squash, and onion into approximately ½ inch strips. Add shrimp. Toss with Italian dressing, balsamic vinegar, and all spices. Place on a sheet pan.
Cook in a 425 degree oven for 20-40 minutes, or until vegetables are desired tenderness.
Delicious served with your favorite white rice. We usually make basmati. It’s aromatic and delicious with these types of meals.