Skillet Shrimp and Vegetables

By Lv2Cook

Ingredients

• Cooking spray
• 1 1/2 cups (1/4-inch) cubed peeled eggplant
• 1 cup cubed green bell pepper
• 1 cup cubed zucchini
• 1 cup coarsely chopped red onion
• 2 garlic cloves peeled
• 2 teaspoons olive oil
• 3/4 pound large shrimp peeled
• 2 cups drained canned no-salt-added whole tomatoes coarsely chopped
• 1 teaspoon dried thyme
• 1/8 teaspoon pepper
• 6 pitted ripe olives quartered

Details

Servings 1

Preparation

Step 1

Preheat broiler.

Line a broiler pan with foil; coat with cooking spray.

Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned. Remove from heat. Crush garlic cloves; set eggplant mixture aside.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 1 minute. Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.

Serving Size: 2 cups