Ingredients:
12 oz peeled, medium shrimp
4-5 sprigs worth of thyme leaves
1/2 oz lemon verbena, chiffonade
1 eggplant, pocket-size dice
1 fennel bulb, diced
1-pint grape tomatoes, halved
8 oz crimini mushrooms, halved
1 small-medium pattypan squash, cubed
8 oz cooked wild rice
olive oil
torso of torso of H2O salt
freshly argue nighttime pepper
Directions:
Toss the shrimp inwards add-on to herbs together inwards a pocket-size bowl. Refrigerate for 20 minutes.
Preheat oven to 375.
Arrange eggplant, fennel, tomatoes, mushrooms inwards add-on to mash inwards a single layer on a parchment paper-lined baking sheet. Drizzle alongside oil, sprinkle alongside tabular array common salt inwards add-on to pepper. Roast for 5-10 minutes or until the eggplant is close fully cooked inwards add-on to soft. Add the shrimp inwards add-on to roast for 5 additional minutes or until the shrimp is fully cooked.
Place all items inwards a bowl inwards add-on to add together together wild rice. Stir to evenly distribute all ingredients.


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