Sheet Pan Lemon Herb Shrimp and Veggies

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine 1 pound (450g) of peeled and deveined large shrimp, 1 head (about 300g) of broccoli florets, 2 medium (about 300g total) bell peppers cut into 1-inch pieces, 1 cup (about 150g) of halved cherry tomatoes, 1/2 medium (about 75g) red onion thinly sliced, and 1 medium (about 200g) zucchini cut into 1/2-inch half-moons.

Drizzle the mixture with 3 tablespoons (45ml) of olive oil. Add the juice of 1/2 large lemon, 4 cloves of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Toss everything gently until well coated.

Spread the shrimp and vegetable mixture in a single layer on the prepared baking sheet. Arrange the remaining 1/2 large lemon, sliced, among the ingredients.

Roast for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp. Avoid overcooking the shrimp to keep them tender.

Remove from the oven. Garnish with 2 tablespoons of fresh chopped parsley, if desired, and serve immediately.