Ingredients
The following ingredients have 4 Servings
- 1 small broccoli crown
- cut into 1-inch florets
- 1 red onion
- cut into 1-inch dice
- ½ medium cauliflower
- cut into 1-inch florets
- 1 cup grape or cherry tomatoes
- 4 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 pound large shrimp
- peeled and deveined
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon dried oregano
- 2 tablespoons gluten-free or regular panko (optional)
- 1 lemon
Instruction
- Preheat oven to 450˚F
- In a large bowl, mix the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil, and 1 teaspoon salt
- Spread the vegetables on a rimmed baking sheet and roast for about 15 minutes, until cooked through and just beginning to brown
- Meanwhile, combine the shrimp, Parmigiano, oregano, the remaining 1 tablespoon oil, and the remaining ½ teaspoon salt to the same bowl that was used for the vegetables
- Toss well to coat evenly with the cheese and oregano
- Remove the vegetables from the oven and scatter the shrimp on top
- Stir gently to combine and sprinkle with panko, if using
- Return to the oven for 8 to 10 minutes, until the shrimp are pink and cooked through
- Grate the lemon zest over the mixture and toss to combine
- Cut the zested lemon into wedges and serve with the shrimp and veggies