12 oz peeled, medium shrimp
4-5 sprigs worth of thyme leaves
1/2 oz lemon verbena, chiffonade
1 eggplant, small dice
1 fennel bulb, diced
1-pint grape tomatoes, halved
8 oz crimini mushrooms, halved
1 small-medium pattypan squash, cubed
8 oz cooked wild rice
freshly ground black pepper
Toss the shrimp and herbs together in a small bowl. Refrigerate for 20 minutes.
Preheat oven to 375.
Arrange eggplant, fennel, tomatoes, mushrooms and squash in a single layer on a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper. Roast for 5-10 minutes or until the eggplant is nearly fully cooked and soft. Add the shrimp and roast for 5 additional minutes or until the shrimp is fully cooked.
Place all items in a bowl and add wild rice. Stir to evenly distribute all ingredients.