Ajinomoto | Shrimps in Roasted Vegetables Recipe - Ajinomoto

Ingredients

• 2 Tablespoons (30 ml) Cooking oil
• 2 teaspoons (10 ml) Fish sauce
• 1 teaspoon (2.5 grams) Pepper, ground
• 2 Tablespoons (30 grams) Garlic, chopped
• 1/4 cup (50 grams) White onion, chopped
• 1 cup (100 grams) Potatoes, skin on, medium diced
• 1 cup (100 grams) Carrots, skin on, medium diced
• 2 cups (200 grams) Red and green bell peppers, sliced
• 2 cups (225 grams) Zucchini, cut lengthwise in half
• 1/4 cup (50 grams) Tomatoes, quartered
• 1/3 cup (80 grams) Shrimp, deveined
• 1/2 pack (5 grams) AJI-NO-MOTO® Umami Seasoning