Sheet Pan Harissa Shrimp with Roasted Zucchini and Eggplant

Name: Sheet Pan Harissa Shrimp with Roasted Zucchini and Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 3 small zucchini; 3 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 1 medium eggplant; 0.5 tsp za atar seasoning; 1 lb peeled shrimp; 2 tbsp harissa; 0.25 cup crumbled feta; 1 tbsp fresh parsley

Aubergine, prawns and zucchini roasted in the oven and spiced with harissa for a Tunisian dish. It's finished with feta, and parsley.

45 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side.
2
Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za’atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes.
15 min
3
In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes.
12 min
4
Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.