Balsamic Bliss Shrimp & Summer Veggie Sheet Pan Dinner

Preheat the oven to 375ºF. Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Lightly grease a sheet pan with cooking spray.

Combine the zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion on the prepared sheet pan. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, and the lemon juice. Toss to coat the vegetables evenly.

Roast the vegetables on the center rack until they are softened and beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.

As the vegetables cook, place the shrimp in a large bowl and add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and Worcestershire sauce. Toss gently to coat the shrimp. Let them marinate at room temperature while the vegetables bake.

After removing the vegetables from the oven, turn the oven to broil. Scatter the marinated shrimp over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes.

Sprinkle the chopped basil leaves over the finished dish before serving. Enjoy with crusty bread or a side of couscous.