Easy Peasy Shrimp and Roasted Vegetable Dish

Now that winter has shed its skin and the sun is shining, we want to get ourselves outside to enjoy this spring weather; which means less time in the kitchen please! The following dish is dripping with bold flavors of home made garlicky basil pesto and fresh roasted vegetables and is so easy that you won't feel pressed for time (which means more fresh air and sunshine)!


Shrimp and Roasted Vegetable Dish

1/2 cup chopped eggplant
1 tbsp avocado oil
1/3 bag of frozen medium sized shrimp (deveined and peeled)
1/4 cup coarsely chopped white onion
1/2 cup halved mini heirloom tomatoes
1/4 (or less depending on personal preference) of home made or store bought garlic basil pesto
salt and pepper to taste

1. Defrost shrimp night before or quickly under cold running water.
2. Pre-heat oven to 400 degrees F.
3. Toss vegetables in avocado oil and salt and pepper. Place on rim lined baking sheet and place in oven for about 20 minutes or until vegetables are tender.
4. Place vegetables with defrosted shrimp in large non stick pan.
5. Top with basil pesto and cook until warm. (Yes it is that easy!)