Step 1

Preheat the oven to 425 degrees.

Step 2

Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.

Step 3

While the veggies are roasting, blitz up your sauce in the food processor or blender.

Step 4

Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.