Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
- Prep time 20 minutes
- Total time 55 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In large bowl, stir potatoes, pepper and sausages with half of each of the oil, spice mixture and dried oregano. Spread in a single layer on baking sheet, placing potatoes cut side down. Wrap corncobs in foil.
Bake sausage mixture and corn until potatoes are tender-crisp, about 20 minutes. Let cool. Remove corn from foil and add to sausage mixture. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days.) Set aside remaining oil, spice mixture and dried oregano until ready to serve.
When ready to serve, preheat oven to 425°F. Spread corn, potato and sausage mixture over one side of large baking sheet. In bowl, mix remaining oil, spice mixture and dried oregano. Add shrimp and garlic; mix gently to coat. Spread shrimp over other side of baking sheet. Bake until shrimp are pink and vegetables are tender and slightly golden, 12 to 15 minutes. Sprinkle with fresh oregano; season with salt and pepper.
Nutritional facts PER SERVING: about
- Iron 3.3 mg
- Fibre 5 g
- Sodium 850 mg
- Sugars 7 g
- Protein 38 g
- Calories 500
- Total fat 21 g
- Cholesterol 245 mg
- Saturated fat 7 g
- Total carbohydrate 40 g
