Menu Enter a recipe name, ingredient, keyword...

Roasted Vegetable & Shrimp Salad

By

Healthy, fresh, delicious and easy to make.

Google Ads
Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 2 large zucchini, cut into 1/2-inch slices on the diagonal
  • 2 summer squash, cut into 1/2-inch slices on the diagonal
  • 6 carrots, peeled and cut into 1/2-inch slices on the diagonal
  • 2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
  • 10 tablespoons reduced-fat Italian dressing
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds medium-size shrimp, peeled and deveined
  • 6 cups watercress
  • 3 ounces reduced-fat feta cheese, crumbled

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from recipe.com

Preparation

Step 1

Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray.

Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes.

While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes.

Grill or broil shrimp for 2 minutes per side. Set aside.

Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.

You'll also love

Review this recipe

Roasted Butternut Squash Salad with Warm Cider Vinaigrette Egg Salad With Shrimp & Bacon