Sheet Pan Balsamic Shrimp and Summer Vegetables | Sheet Pan Suppers Review

Sheet Pan Balsamic Shrimp and Summer Vegetables | Sheet Pan Suppers Review

A great way to use up the summer vegetables, a perfect summer dinner is done in a snap with minimal clean up with this Sheet Pan Balsamic Shrimp and Summer Vegetables.

Ingredients

  • 2 medium zucchini, sliced into ½-inch thick half moons
  • 1 medium yellow summer squash, sliced into ½-inch thick half moons
  • 1 medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium red onion, cut into 1-inch chunks
  • kosher salt and black pepper
  • 3 tablespoons balsamic vinegar, divided
  • 1½ lbs shrimp, peeled and deveined (tails left on, if desired)
  • ½ teaspoon Worcestershire sauce
  • ¼ cup roughly chopped basil leaves
Read the whole recipe on Taste and Tell