Grilled Shrimp and Roasted Portobello Mushroom and Zucchini Salad with Balsamic Vinaigrette

Baking sheets, parchment paper, large bowl

10

30

Mediterranean

Grilled Shrimp, Roasted Portobello Mushroom, Zucchini, Balsamic Vinaigrette

lunch, dinner

1

200g shrimp, peeled and deveined

2 portobello mushrooms, sliced into strips

1 zucchini, sliced into strips

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Preheat oven to 375°F (190°C).

Place the shrimp on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes or until cooked through.

Place the mushrooms and zucchini on another baking sheet lined with parchment paper. Drizzle with remaining olive oil and season with salt and pepper. Bake for 10 minutes or until lightly browned.

In a large bowl combine the cooked shrimp, mushrooms, and zucchini. Drizzle with balsamic vinegar and toss to combine. Serve warm or cold.

Calories – 450; Fat – 15g; Carbohydrates – 28g; Protein – 35g

Enjoy this delicious salad made of grilled shrimp, roasted portobello mushrooms, and zucchini tossed in a tangy balsamic vinaigrette for an easy Mediterranean meal!

3

Shakshuka, a dish made from eggs cooked in a tomato-based sauce with onions, garlic, and spices, is a popular dish in Middle Eastern and North African cuisine.