Hot Roasted Vegetables and Shrimp |

Posted on

17 September 2012



Hot Roasted Vegetables and Shrimp


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


  • In a large bowl, combine all of the vegetables, the olives, and enough of the salad dressing to coat the vegetables
  • Mix, and let stand at room temperature for at least one hour, and up to several hours
  • Defrost the shrimp and marinate in some salad dressing for an hour
  • Preheat the oven to 250°C
  • Make the couscous according to package directions, and set aside
  • Add veggies to a roasting pan, and cook for 20 minutes
  • Add the shrimp, and continue cooking until the shrimp are done, 5 minutes
  • Fluff the couscous with a fork, and place in a large serving platter
  • Top with veggie mixture, including any pan juices
  • Enjoy hot, room temperature, or cold
Cooks Note

Serves 6

Join the Conversation