Mediterranean Roasted Vegetables (Meal-Prep Friendly)

Step 1

Wash the mixed vegetables well and pat them dry. After washing the vegetables, preheat the oven to 410ºF/210ºC.

Step 2

Chop the zucchini into ½-inch (in thickness) rounds. If the zucchini is particularly large, then you can first chop it in half lengthwise, then slice.Chop the eggplant into ½-inch wedges. To do this, first slice the eggplant in half lengthwise, then chop each of those sections in half once more, then slice across to make the wedges.For the peppers, I chop around the stem first to pull that out and de-seed them. Then roughly slice into pieces that are around 1-inch in size.For the onions, I simply chop them into rough wedges (skin still on) for roasting. If you prefer, you can peel the skin before roasting - just make sure they’re in fairly large pieces; otherwise, they’ll brown too quickly.

Step 3

Spread the chopped vegetables across a large baking tray in a single layer (you may need multiple trays). Then drizzle over the olive oil and add the seasonings.Using your hands, toss the vegetables to coat them in the oil and seasoning mixture.

Step 4

Roast the vegetables in the oven for between 25-30 minutes, or until they are softened and lightly browned on top.You can toss/turn them once halfway if preferred, though I’ve found I love the results regardless, without adding that extra step.

Step 5

Remove from the oven and allow to cool just enough until you’re able to handle them. Peel off the skin from the onion and then either use them immediately or save for later.

Step 6

Make ahead: feel free to marinate the chopped vegetables in the seasonings and oil for several hours (up to 6), covered, in the refrigerator before roasting. Fridge: allow the vegetables to cool, then transfer to an airtight container and store in the fridge for up to a week. Freezer: it’s best to freeze the (cooled) vegetables in a single layer on a large tray until solid before transferring to a freezer-safe container/ bag- that way, they won’t freeze in a single clump of veggies. Once frozen, store for up to 2 months.Reheat: you can add the vegetables directly into your dish (pasta and bakes, etc.) to heat up, or heat them first on the stovetop or in the microwave.