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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Coat two large rimmed baking sheets with cooking spray.
Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons dressing. Spoon the vegetables evenly onto the prepared pans and season with pepper and salt. Roast for 30 minutes, turning once after 15 minutes.
While the vegetables are roasting, place shrimp in a sealable plastic bag with 2 tablespoons dressing. Shake to coat. Marinate in the refrigerator for 15 minutes.
Grill or broil the shrimp for 2 minutes per side. Set aside.
Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of the remaining dressing. Scatter the cooked shrimp and some of the feta over each salad. Serve immediately.