Mediterranean Pan Baked Prawns and Veggies
About the recipe
Juicy prawns and roasted Mediterranean veggies come together in a vibrant, oven-baked feast full of colour and flavour. 🍤
Light, zesty, and aromatic, it’s a simple yet elegant dish that tastes like sunshine on a plate!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 500 grams Asparagus
- 250 grams Cherry tomatoe
- 1 pieces medium brown onion
- 1/2 pieces the juice of a lemon
- Meat, Poultry & Seafood
- 500 grams fresh prawns, peeled
- Oils, Sauces & Condiments
- 1 tsp Ground cumin
- 1/4 cup white wine vinegar
- 1/3 pieces extra virgin olive oil
- 1 tsp fresh ginger, grated
Method
Step 1
Add all sauce ingredients into a small bowl and whisk to combine.
Step 2
Place chopped vegetables on a large sheet pan.
Step 3
Pour roughly 1/4 of the sauce on top and toss until vegetables are well coated.
Step 4
Spread the vegetables out and bake for 10 to 12 minutes.
Step 5
In a large bowl add the prawns and the remainder of the sauce, toss until prawns are well coated.
Step 6
Add the prawns to the tray of veggies and cook for a further 5 minutes.
Step 7
Remove from oven and drizzle with olive oil and lemon juice. Serve warm with rice.
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