Sheet Pan Balsamic Shrimp and Summer Vegetables | Sheet Pan Suppers Review

medium zucchini, sliced into ½-inch thick half moons

medium yellow summer squash, sliced into ½-inch thick half moons

medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks

cherry or grape tomatoes, halved

medium red onion, cut into 1-inch chunks

kosher salt and black pepper

plus 1 tablespoon extra virgin olive oil, divided

balsamic vinegar, divided

juice of 1 lemon

lbs shrimp, peeled and deveined (tails left on, if desired)

Worcestershire sauce

roughly chopped basil leaves