Roasted Vegetables and Shrimp with Mushrooms in a Sun Dried Tomato Marinade

Ingredients:

• 2 sweet potatoes
• 2 zucchini
• 2 large handfulls of green beans
• 2 cups of mushrooms
• 1 bag of shrimp, defrosted if frozen, peeled and deveined
• 6 sun dried tomatoes
• 2 cloves of garlic
• 1 Tbsp basil
• 1/2 cup of olive oil, separated into two 1/4 cup portions
• 1 Tbsp butter
• freshly ground pepper, about 1/2 Tsp or to taste
• sea salt, about 2 Tsp or to taste

Directions:

1. Rehydrate the sun dried tomatoes by soaking them in boiling water for 15 minutes.
2. In a food processor, puree the rehydrated tomatoes, 1/4 cup of olive oil, garlic, basil and pepper.
3. Spoon the tomato mixture over the shrimp and marinate for 30 minutes.
4. Peel the sweet potato, and slice into 1/2" disks.
5. Wash the zucchini and slice into 1/2" disks.
6. Wash and trim the ends off the green beans.
7. Place the sweet potato, zucchini and green beans into a large tupperware container and drizzle with 1/4 cup of olive oil. Sprinkle with sea salt, cover the container and shake to coat. Marinate for at least 15 minutes.
8. (Since your veggies and shrimp probably still need some time to marinate, now would be a good time to pour yourself a glass of wine).
9. Spread sweet potatoes, zucchini and green beans onto separate parchment-lined cookie sheets and roast in a 400 degree oven. The sweet potato should go in first, followed by the green beans 10 minutes later, and the zucchini 5 minutes after that. Rotate the cookie sheets every 5 minutes, and flip the veggies over at least once in the roasting process. After the sweet potatoes have been roasting for about 25 minutes, all the veggies should be cooked perfectly.
10. While the veggies are roasting, clean and quarter the mushrooms.
11. In a pan over medium heat, melt butter and add the mushrooms and shrimp, along with any remaining marinade. Saute until shrimp is opaque and mushrooms are softened and begin to release their juices.
12. As the shrimp are just finished cooking, remove the veggies from the oven and plate them, then spoon the shrimp and mushrooms on the side. Serve with a dry white wine (assuming there's any left over after step # 8) and enjoy!