How to oven roast Mediterranean vegetables for meal prep

What you need

• 7 inch chef's knife
• Cutting board
• Sheet pan
• Parchment paper
• Avocado oil or olive oil
• Salt and pepper
• Mixed vegetables such as zucchini, bell peppers, eggplant and red onion

Steps

1. Heat the oven to 425 F (220 C) so the pan and oil are hot when the vegetables go in.

2. Wash and dry the vegetables well. Cut them into even 1 inch chunks so they cook at the same rate.

3. Line a sheet pan with parchment paper. Spread the vegetables in a single layer and leave space between pieces.

4. Drizzle with avocado oil, about 1 to 2 tablespoons per tray. Toss with your hands until every piece is lightly coated.

5. Season with salt and pepper. Add dried oregano, garlic powder or lemon zest for a Mediterranean flavor.

6. Roast for 20 to 25 minutes. Stir once halfway through so the pieces brown evenly.

7. Check for doneness. The edges should be golden brown and a knife should slide easily into the thickest piece.

8. Cool the trays, then divide the vegetables into containers for the week. Store in the fridge up to 4 days.

Tips and common mistakes

Questions

Which vegetables roast best?

Zucchini, bell peppers, eggplant, red onion, carrots and cauliflower all work well. Softer vegetables like tomatoes need less time, so add them later.

Can I roast vegetables ahead for meal prep?

Yes. Roast a couple of trays on your prep day and store them in the fridge for up to 4 days. Reheat in the oven or eat them cold in salads.

What oil should I use?

Avocado oil or olive oil both handle high heat well. Use enough to coat the pieces lightly, not soak them.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.