ROASTED VEGETABLE & SHRIMP SALAD RECIPE - (4.5/5)

Roasted Vegetable & Shrimp Salad Recipe - (4.5/5) image

Provided by Valarie

Number Of Ingredients 10

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2 large zucchini, cut into 1/2-inch slices on the diagonal
2 summer squash, cut into 1/2-inch slices on the diagonal
6 carrots, peeled and cut into 1/2-inch slices on the diagonal
2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
10 tablespoons reduced-fat Italian dressing
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2 pounds medium-size shrimp, peeled and deveined
6 cups watercress
3 ounces reduced-fat feta cheese, crumbled

Steps:

Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.