Sheet Pan Mediterranean Shrimp and Vegetables

iowagirleats.com

Jenn Newberry

1 small red onion, sliced

1 orange bell pepper, seeded then sliced

½ bunch asparagus, ends trimmed then cut into thirds (see notes)

10oz grape or cherry tomatoes

14oz jar grilled or marinated artichoke hearts, drained (Mezzetta brand recommended)

½ cup pitted kalamata olives

3 Tablespoons extra virgin olive oil, divided

2 teaspoons Italian seasoning

½ teaspoon garlic powder

salt and pepper

1lb jumbo 16/20 count shrimp, peeled and deveined

½ lemon

½ cup crumbled feta cheese

chopped parsley for garnish, optional

Directions at iowagirleats.com

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