Since it was raining all weekend we weren't able to grill the shrimp and veggies, so I roasted them instead. I cut up carrots, zucchini, yellow squash (a special variety that was on the sweet side) and onion. I tossed the veggies with olive oil, herbs de provenance, salt and pepper before roasting them at 400 degrees for about 40 minutes. While they were cooking I cleaned the shrimp and roasted those for about the last 10 minutes the veggies were cooking. I also halved some grape tomatoes and added those in raw when I tossed the pasta with the veggies and shrimp. A sprinkling of grated cheese finished the dish.
I really liked the simple summer flavors of this dish but it was a little too sweet for me because of the yellow squash SP bought. If I'd known it was going to be that sweet I would have left out the carrot.
This sounds really good! The roasting must have the veggies even sweeter, but I don't mind that! Thanks for the great meal idea.
ReplyDeleteWow! That is a really colorful dish and looks yummy! :)
ReplyDeleteThis looks great, a different way of enjoying pasta. I'm going to try making something like this.
ReplyDeleteThis looks delicious and I love the color of all the vegetables!
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