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.

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Amy shops for organic food locally at Native Sun Jax!

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