Roasted Summer Veggies Meal Prep Recipe By Tasty

ROASTED SUMMER VEGGIES MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven at 350°F (180°C).
• While it's heating, chop zucchini, eggplant, onion, and garlic.
• Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
• Bake for 40 minutes, stirring every 10 minutes.
• Meanwhile, score a small 'X' into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
• Once cooled, peel the skin off and roughly dice them.
• After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
• Let cool, then store in covered container in fridge.
• Enjoy!

ROASTED SUMMER VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
• Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
• Note: This recipe was doubled for this episode.

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.