Ingredients:

  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 2 cups (300g) cherry tomatoes
  • 1 medium (150g) zucchini, sliced into half-moons
  • 1 red bell pepper (150g), chopped into 1-inch pieces
  • 1 medium (110g) red onion, wedged
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) red pepper flakes
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (10g) fresh parsley, chopped
  • 1 lemon, thinly sliced into rounds

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper. Spread the vegetables in a single layer on the baking sheet.
  3. Roast the vegetables for 10–12 minutes until tomatoes begin bursting and onions soften.
  4. Pat shrimp completely dry with paper towels. In a bowl, toss shrimp with 3 tbsp olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, and red pepper flakes.
  5. Add the marinated shrimp to the baking sheet with the roasted vegetables.
  6. Roast for an additional 6–8 minutes until shrimp are plump and opaque.
  7. Remove from oven and top with crumbled feta cheese, fresh parsley, and lemon slices before serving.