Name: Hot Roasted Vegetables and Shrimp
Prep time: 0:0
Cook time: 0:0
Yield: 6
Cuisine: Shellfish, Moroccan
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

Posted on

17 September 2012

by

ewfood

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

Person

Preparation

1

In a large bowl, combine all of the vegetables, the olives, and enough of the salad dressing to coat the vegetables
2

Mix, and let stand at room temperature for at least one hour, and up to several hours
3

Defrost the shrimp and marinate in some salad dressing for an hour
4

Preheat the oven to 250°C
5

Make the couscous according to package directions, and set aside
6

Add veggies to a roasting pan, and cook for 20 minutes
7

Add the shrimp, and continue cooking until the shrimp are done, 5 minutes
8

Fluff the couscous with a fork, and place in a large serving platter
9

Top with veggie mixture, including any pan juices
10

Enjoy hot, room temperature, or cold