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Recipe Summary

prep:
20 mins
chill:
15 mins
roast:
30 mins
grill:
4 mins
total:
1 hr 9 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450 degrees. Spray two 15 x 11-inch baking pans with nonstick cooking spray.

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  • 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° 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.

Nutrition Facts

214 calories; fat 5g; cholesterol 144mg; saturated fat 2g; carbohydrates 21g; insoluble fiber 6g; protein 22g; sodium 762mg.
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