Roasted mediterranean vegetables, shrimp and wheat berries

1 ½ cup cooked wheat berries or See directions below.
3 tablespoons extra virgin olive oil
½ teaspoon salt, optional
¼ teaspoon pepper
1 large onion cut into thin wedges (root end left on)
1 ½ cup baby Portobello mushrooms, cut in half
1 green bell pepper cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
2 medium zucchini cut into ½ inch coins
1 large eggplant cut into 1-inch cubes, skin left on
2 teaspoons dried Italian herbs (Buy mixed or use what you have in the spice rack;
oregano, basil, rosemary, savory, thyme, marjoram, sage.)
½ cup vegetable or chicken broth
1 teaspoon extra virgin olive oil
2 cup chopped fresh spinach
½ teaspoon salt
2 teaspoons minced garlic
12 ounces shrimp, optional
½ cup chopped flat leaf parsley
¼ cup toasted pine nuts

If you don’t have cooked refrigerated or frozen wheat berries, cook one cup wheat berries in 2 ½ cups water for about an hour to 1¼ hour, until desired tenderness.

Preheat oven to 425°F.

Put olive oil, salt, and pepper in a large bowl and mix.

Add onion, mushrooms, bell peppers, zucchini, and eggplant in the oil mixture and toss until coated.

Roast in the oven for about 50 – 60 minutes, until starting to brown; stirring occasionally.

Toast pine nuts in dry skillet until golden brown; set aside.

Put the cooked wheat berries in a large saucepan; if frozen or refrigerated heat with a little water, until the wheat berries are hot. Add the dried herbs, broth, 1-teaspoon oil, chopped spinach, salt, and the minced garlic. Heat over a medium heat, stirring until spinach is wilted.

Add the shrimp and chopped parsley and sauté until the shrimp are pink and cooked.

Fold in the roasted vegetables, put in serving dish and sprinkle toasted pine nuts on top.

Number of Servings: 6

Recipe submitted by SparkPeople user LUVALAB.