Fish

Roasted Balsamic Veggies and Shrimp is for Lunch.

Roasted Balsamic Veggies and Shrimp takes 20 minutes to prepare.

Roasted Balsamic Veggies and Shrimp takes 40 minutes to cook.

Roasted Balsamic Veggies and Shrimp makes 4 servings.

The ingredients for Roasted Balsamic Veggies and Shrimp are:

* Cauliflower, raw, 2 cup
* Peppers, sweet, red, raw, sliced, 2 cup
* Carrots, raw, 1 cup, chopped
* Garlic, 3 cloves
* balsamic vinegar, 3 tablespoon
* Olive Oil, 2 tbsp
* Salt, 1 tsp
* Pepper, black, 1 tsp
* Oregano, ground, 1 tbsp
* Shrimp, raw, 16 oz

Here is how you make Roasted Balsamic Veggies and Shrimp:

Preheat your oven to 375-degrees. And grease w/ olive oil, coconut oil a 13 x 9 oven proof baking dish.Prepare your veggies - cut the cauliflower into 1-in pieces (small enough to fit in a bite); rough dice the bell peppers and carrots into 1/2" pieces, mince the garlic.In a medium mixing bowl, add the shrimp, a pinch of pepper, a third of the oregano, and 1 tbsp of olive oil. Mix and allow the shrimp to marinate.In a large mixing bowl, add your cut veggies, garlic, balsamic vinegar, oil, salt, & oregano and coat everything evenly. Pour the veggies into your prepared baking dish and spread them out evenly. If the amount you prepared is too much for the pan, prepare another small dish. If the veggies are "crowded", they will steam instead of roast. Allow space for air to travel around the cauliflower pieces. With the remaining juice, pour evenly over the veggies. Clean your large mixing bowl.Roast at 375-degrees for 30 to 40 minutes until the veggies begin to brown (careful, once they start to turn brown, it's really quick for them to go black!)After the veggies are done, take them out and place back into the large mixing bowl and add the marinated shrimp into the mix. Make sure to take any juices from the roasting pans into the mixing bowl. We want the heat from the veggies to cook the raw shrimp until they are pink.Serve immediately. Makes four, 8 to 10 oz servings.Number of Servings: 4Recipe submitted by SparkPeople user JCABIGON.

The nutritional information for Roasted Balsamic Veggies and Shrimp is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 237.3

• Total Fat: 9.2 g
• Cholesterol: 172.3 mg
• Sodium: 792.1 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 4.0 g
• Protein: 25.2 g

Roasted Balsamic Veggies and Shrimp is Italian cuisine.

The dietary needs meet for Roasted Balsamic Veggies and Shrimp is Gluten Free