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


Veggies hot from the oven



  • 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