Sheet Pan Veggies and Seafood

Ingredients:

• 1 pound mixed seafood (shrimp, scallops, or your choice)
• 1 pound assorted vegetables (bell peppers, cherry tomatoes, zucchini, etc.)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (oregano, thyme, or rosemary)
• Salt and pepper to taste
• Lemon wedges for serving

Calories per serving (approximate): 300 kcal

Steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables: Wash and chop assorted vegetables into bite-sized pieces. Arrange them on a sheet pan.
3. Season Seafood: In a bowl, toss the seafood with olive oil, minced garlic, dried herbs, salt, and pepper.
4. Assemble on Sheet Pan: Spread the seasoned seafood over the vegetables on the sheet pan, creating an even layer.
5. Roast: Roast in the preheated oven for 15-20 minutes or until the seafood is cooked through and the vegetables are tender and slightly caramelized.
6. Serve: Squeeze fresh lemon wedges over the sheet pan mix before serving. Divide onto plates and enjoy the delicious combination of perfectly roasted veggies and succulent seafood.

Note: Feel free to experiment with different vegetable and seafood combinations or add a splash of balsamic glaze for an extra layer of flavor.