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Roasted Summer Veggies Meal Prep

by Marie Telling featured in Vegetarian Meal Prep For The Week

Ingredients

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
    Calories 228
    Fat 14g
    Carbs 24g
    Fiber 7g
    Sugar 12g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  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!
 

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