Balsamic Shrimp and Vibrant Summer Vegetables

Preheat the oven to 375°F. Place one oven rack in the center of the oven and another rack 4 inches from the top heat.

Line a sheet pan with parchment paper or foil and lightly spray with cooking spray.

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

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

Meanwhile, place the shrimp in a large bowl and add 1/4 teaspoon salt, 1/4 teaspoon pepper, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of balsamic vinegar, and the Worcestershire sauce. Toss gently to coat. Let the shrimp marinate at room temperature while the vegetables are roasting.

Once the vegetables are done roasting, remove the sheet pan from the oven and turn the oven to broil.

Scatter the shrimp and marinade over the vegetables in a single layer, ensuring not to overcrowd the pan.

Broil the shrimp and vegetables on the upper rack in the oven until the shrimp are cooked through, about 5 minutes.

Sprinkle the chopped basil over the finished dish, and serve with crusty bread or a side of couscous.