Recipes · Batch cook

Batch Roasted Vegetable Tray

Name: Batch Roasted Vegetable Tray
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 500 g butternut squash or sweet potato (chunks); 1 head broccoli (florets); 2 whole red bell peppers (chunks); 2 medium red onions (wedges); 2 medium zucchini (half-moons); 3 tbsp olive oil; 2 tsp dried oregano; 1 tsp smoked paprika; 0.75 tsp flaky salt

Two sheet pans of mixed roasted vegetables that spend the week jumping into bowls, eggs, wraps, and pastas.

50 mineasy6 servings$mediterraneanVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep

Why it earns its place. Pre-roasted vegetables are the difference between "add a vegetable" being a thought and a chore.

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Ingredients · 6 servings

500 gbutternut squash or sweet potato — chunks
1 headbroccoli — florets
2 wholered bell peppers — chunks
2 mediumred onions — wedges
2 mediumzucchini — half-moons
3 tbspolive oil
2 tspdried oregano
1 tspsmoked paprika
0.75 tspflaky salt

No major allergens among the listed ingredients — always check labels, brands vary.

Method

Heat oven to 215°C with two pans inside.
5 min
Toss hard vegetables (squash, onion) with half the oil and seasonings; onto pan one.
5 min
Toss quick vegetables (broccoli, pepper, zucchini) with the rest; onto pan two, into the oven 10 minutes after pan one.
5 min
Roast until everything is browned at the edges; cool before boxing.
35 min

Nutrition per serving

150calories

4 gprotein

20 gcarbs

7 gfat

5 gfiber

1 gsat fat

260 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

availabilityAny roastable vegetable — this is a method, not a list

cultureToss half with curry powder for two flavor lanes

costWhatever the market marked down

Storage. Fridge 5 days in boxes; revive in a hot pan or eat cold.

Batching. The oven is on anyway — two pans always.

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