Shrimp on sweet and sour oven-baked vegetables

Ingredients for 4 servings:

• 1 small onion(s)
• 1 garlic clove(s)
• 2 plum tomatoes
• 1 small zucchini
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• lots of olive oil
• 1 rosemary sprig(s), fresh
• n. B. Balsamic vinegar, light, approx. 1 tbsp or more
• n. B. Sugar, about 1 tsp or more
• 1 tbsp extra virgin olive oil
• 10 g butter
• 1 garlic clove(s)
• 16 shrimp(s), fresh
• e.g. salt and pepper
• lettuce leaves
• 2 slices of thin crispbread (Finncrisp)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the onion and garlic and cut into half rings or slices. Slice the tomatoes and zucchini in the same way. Quarter both bell peppers, remove the seeds, and cut into strips. Place all the vegetables in a baking dish, drizzle with plenty of olive oil, season with salt and pepper, and mix well. Place the rosemary sprig on top of the vegetables. Cook in a preheated oven at 185°C (top/bottom heat) for about 45 minutes. Immediately after removing the pan, remove the rosemary sprig and season with vinegar and sugar until the desired flavor is achieved. Heat the oil and butter in a pan, peel and finely dice the garlic, and quickly fry the prawns. Once pink, mix with the garlic and season with a little salt and pepper. Arrange lettuce leaves on plates, drizzle with the vegetable marinade, and then arrange the vegetables on top. Arrange four prawns on each plate and sprinkle with the crumbled Finncrisp.