Skillet Shrimp and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
cooking spray |
1 1/2 cups (1/4-inch) cubed peeled eggplant |
1 cup cubed green bell pepper |
1 cup cubed zucchini |
1 cup coarsely chopped red onion |
2 garlic cloves, peeled |
2 teaspoons olive oil |
3/4 pound large shrimp, peeled |
2 cups drained canned no-salt-added whole tomatoes, coarsely chopped |
1 teaspoon dried thyme |
1/8 teaspoon pepper |
6 pitted ripe olives, quartered |
Directions:
1. Preheat broiler.
2. Line a broiler pan with foil; coat with cooking spray.
3. Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned. Remove from heat. Crush garlic cloves; set eggplant mixture aside.
4. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 1 minute. Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.
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