One of the best quick lunch / dinner idea is oven roasted vegetables. You could make a mound of these and store it in the fridge for 3 days. When you are ready just take it out and reheat. It’s just the perfect meal for standby. Enjoy!

Veggies prepped and ready to go in to the oven

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Veggies hot from the oven

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Ingredients

  • Asparagus 
  • Grape tomatoes
  • Zucchini
  • Green peppers
  • Brussels sprouts
  • Broccoli
  • Mint Sprigs
  • Parsley bunch
  • Onions
  • Salt and Pepper to taste
  • Chilli powder
  • Garlic Powder

Putting it together

  • Cut all the vegetables in to big chunks. If you cut it too small, then the veggies might turn to mush before eating
  • Put them in a baking tray and add oil liberally
  • Add salt, pepper, garlic and chilli powder to the mix
  • Add in the mint and parsley herbs as sprigs 
  • Massage the oil, spices and herbs in to the vegetables nicely
  • Roast them in a 400 deg oven for 30 minutes or until done to your likeness. Your oven temperatures might vary, so check on them every 10 minutes or so
  • You could omit the garlic powder and replace it with Garlic cloves for added taste

Serving Suggestion

  • Take out the mint sprigs before you store or serve. Parsley will be cook through so you could leave them in if you like
  • If you are storing them in the fridge, take it out and warm them gently in the microwave. Do not overheat as it could turn to mush
  • While warm, mix it with Feta cheese (or you could experiment with other cheeses too)
  • Top it with chopped walnuts and serve as it is