Essential Recipe: Meal Prep Roasted Vegetables
Ingredients:
5 cups (give or take - you don’t have to measure it) mixed vegetables chopped roughly the same size (I use eggplant, zucchini, yellow squash, bell pepper, and mushrooms but you can also include broccoli, carrots, red onion, celery, beets, whatever your heart desires)
2-4 tablespoons extra virgin olive oil
Sea salt
Instructions:
Preheat oven to 350° and line a baking sheet with parchment paper.
While the oven is preheating, cut all vegetables approximately the same size. Add to a mixing bowl with the olive oil and salt, and mix to combine. Use enough olive oil to coat the vegetables, but they should not be drenched.
Spread vegetable mixture evenly across baking sheet, and bake for 30-40 minutes, or until vegetables are lightly browned and cooked through. The vegetables can be tight but they should not overlap. If you cut too many vegetables, just prepare another baking sheet. This is a 'the more the merrier’ recipe.
Serve hot or store in an airtight container in the refrigerator for up to five days.
*To fancy this up, you can roast with some fresh or dried thyme, or add chopped herbs like basil, parsley, mint or dill at the end. Feel free to make this your own!