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Roasted Summer Veggies Meal Prep

Take your meal prep game to the next level with these roasted summer veggies! Packed with flavor and nutrients, they're the perfect base for any dish, from salads to stir-fries

Tasty Team
97% would make again
Roasted Summer Veggies Meal Prep


for 4 servings

  • 2 zucchinis, skin on, cut into 3/4 inch (2 cm) cubes
  • 2 eggplants, skin on, cut into 3/4 inch (2 cm) cubes
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil (60 mL)
  • 2 teaspoons kosher salt
  • 7 roma tomatoes

Nutrition Info

  • Calories 188
  • Fat 4g
  • Carbs 36g
  • Fiber 9g
  • Sugar 15g
  • Protein 4g

Estimated values based on one serving size.


  1. Preheat the oven at 350°F (180°C).
  2. While it’s heating, chop zucchini, eggplant, onion, and garlic.
  3. Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
  4. Bake for 40 minutes, stirring every 10 minutes.
  5. Meanwhile, score a small ‘X’ into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
  6. Once cooled, peel the skin off and roughly dice them.
  7. After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
  8. Let cool, then store in covered container in fridge.
  9. Enjoy!
  10. Love this recipe? Download the Tasty app to save it and discover others like it.
Roasted Summer Veggies Meal Prep