• 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets
  • 3 tbsp olive oil, divided
  • 1 tsp Italian herbs, divided
  • ½ tsp black pepper
  • 1 lb shrimp, peeled
  1. Preheat the oven to 425°F.
  2. Place the red onion, bell peppers, tomatoes and broccoli in a large bowl and toss with 1 ½ tablespoons of olive oil, ½ teaspoon of the Italian herbs, and ¼ teaspoon of the black pepper.
  3. Spread the veggies out evenly in a large sheet pan. Roast for 15 minutes.
  4. Meanwhile, prepare the shrimp: Place the peeled shrimp in the large bowl and toss with the remaining olive oil, Italian herbs and black pepper until well coated.
  5. Spread the shrimp even onto the pan with the veggies. Roast for another 5-7 minutes, or until the shrimp is cooked through and the veggies are tender. Serve and enjoy!