Posted on
17 September 2012
by
ewfood
Hot Roasted Vegetables and Shrimp
Ingredients
2 zucchini, cut into large chunks
2 red bell peppers, cut into large chunks
1 green bell peper, cut into large chunks
1 yellow or orange bell pepper, cut into large chunks
3-4 portobello mushroom caps, cut into large chunks
1 large red onion, quartered and separated
1 can jumbo black pitted olives, drained
1 bottle salad dressing
1 lb frozen shrimp
2 boxes instant couscous
Servings
6
Preparation
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In a large bowl, combine all of the vegetables, the olives, and enough of the salad dressing to coat the vegetables
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Mix, and let stand at room temperature for at least one hour, and up to several hours
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Defrost the shrimp and marinate in some salad dressing for an hour
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Preheat the oven to 250°C
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Make the couscous according to package directions, and set aside
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Add veggies to a roasting pan, and cook for 20 minutes
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Add the shrimp, and continue cooking until the shrimp are done, 5 minutes
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Fluff the couscous with a fork, and place in a large serving platter
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Top with veggie mixture, including any pan juices
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Enjoy hot, room temperature, or cold
Cooks Note
Serves 6