Step 1

Preheat the oven to 450F.

Step 2

Chop all vegetables into bite size pieces making sure to peel the eggplant to remove its bitterness. And finely chop the garlic.

Step 3

Add everything to a large baking sheet and drizzle with a little olive oil and season with sea salt and pepper and then work oil and seasoning into the vegetables with your hands.

Step 4

On a separate baking sheet, spread out well-drained chickpeas and drizzle with a little olive oil. Mix curry powder, garlic powder, and sea salt and pepper to taste and then work oil and seasoning into the chickpeas with your hands.

Step 5

Place prosciutto on the same baking sheet as chickpeas as little loose balls (see video).

Step 6

Place both, vegetables and chickpeas into the preheated oven and roast for 20 minutes.

Step 7

In the meantime, cook baby potatoes in the instant pot or on the stove.

Step 8

Divide potatoes, vegetables, chickpeas, and prosciutto among 4 meal prep containers, and sprinkle with feta cheese. Add freshly chopped cilantro as garnish if desired and store in the fridge for up to 4 days.