- 1 large eggplant
- 1-1/2 pounds asparagus
- 1 medium red bell bell pepper
- 2 pounds large shrimp, peeled and deveined
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons garlic powder
- 3 tablespoons olive oil
- 1 bunch fresh curly parsley
- 1 bunch fresh mint
- 2 ounces feta cheese
- 1 lemon, or 2 tablespoons lemon juice
- Salt and pepper, to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one, Greek Shrimp with Asparagus, Eggplant and Feta. After cooking that, you will be part-way toward two other meals in the stack, Shrimp Spaghetti Squash Bowls and Shrimp Bruschetta.
Preheat oven to 400°. Lightly grease two baking sheets.
Slice eggplant into 1⁄2-inch-thick slices, and then into quarters. Trim ends, then cut asparagus into 2 inch long pieces. Slice red bell pepper into 1⁄2-inch-thick slices.
Add eggplant, asparagus and peppers on one baking sheet. Add shrimp to the second baking sheet. In a small bowl, combine cumin, oregano, garlic powder, salt and pepper. Drizzle a generous amount of olive oil over all veggies and shrimp, then sprinkle all with spice mixture. Place both sheets in the oven to roast. Cook until shrimp turns opaque, about 7-8 minutes and veggies are softened, about 12-15 minutes.
Chop fresh parsley or mint for use in this meal and stack.
Serve some shrimp over a large plate of veggies. Garnish with feta cheese, a squeeze of lemon and some fresh parsley and mint. If cooking the “stack” of 3 meals, store remaining shrimp, veggies, chopped mint and parsley for later use.
Amy shops for organic food locally at Native Sun Jax!