One of my favorite tray bakes, this dish makes you feel like you’re on vacation in Greece! Get all your ingredients prepped ahead of time because it takes no time at all to bake this delicious meal. Serve with a nice chardonnay or crisp pinot gris! Serves 4.
Recipe
Vegetables:
3 T. dry white wine
2 T. olive oil
3 cloves garlic, minced
12 oz. jar artichoke hearts, drained
8 oz. haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 c. kalamata olives, pitted and coarsely chopped
2 T. capers, drained and coarsely chopped
1 red onion, cut into chunks
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Shrimp:
1 T. olive oil
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 clove garlic, minced
grated zest and juice of 1 lemon
1 lb. cleaned large shrimp
1/4 tsp. Kosher salt
pinch of freshly ground black pepper
1 French baguette, cut in half lengthwise and then crosswise into 4 pieces total
olive oil for drizzling onto bread
4 oz. crumbled feta cheese
Preheat oven to 450-degrees.
For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the drained artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer the mixture to a baking sheet and spread evenly. Roast 12 minutes.
For the shrimp: While the vegetables are roasting use the same bowl and mix together the olive oil, oregano, red pepper flakes, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with 1/4 tsp. salt and a large pinch of black pepper.
Drizzle the baguette pieces with olive oil.
Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Drizzle any leftover marinade over the shrimp and veggies. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, about 8 to 10 minutes.
Transfer to a serving bowl, sprinkle with crumbled feta and serve with the bread.
— Katie Lee Biegel, Food Network