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Roasted Vegetable & Shrimp Salad


Healthy, fresh, delicious and easy to make.

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Rate this recipe 4.5/5 (11 Votes)


  • 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


Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from


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.

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