Roasted Veggies: Getting my raw materials ready for the week!

How to eat healthy, homemade food, save time and not end up with soggy rotten veggies in your fridge at the end of the week?

I have blogged before about prepping veggies in advance for the week. It ensures that even when you are dog tired and don't feel like cooking at the end of a long day, you can still eat something delicious and healthy at home!

This week I bought a bunch of veggies at the market on my day off and got them all ready in no time by using the oven to roast them. The advantage over other kinds of cooking is a) the flavor and versatility of roasted veggies and b) the fact that you are free to read, blog, nap or watch cat videos on YouTube while your veggies cook!

Veggies all chopped up and ready to be seasoned in the bowl!

Fresh ingredients this week:

• 1 zucchini
• 1 eggplant
• 2 tomatoes
• 1 red onion
• 1 red bell pepper
• 1 carrot
• 5 cloves of garlic

Other ingredients:

• Sea Salt
• Black pepper
• Dry Thyme
• Olive Oil

Before cooking, the seasoned veggies are all spread out on a baking sheet/pan.

Instructions:

• Preheat the oven to 200 degrees Celsius
• Wash and chop the veggies -- I sliced the eggplant and carrot into rounds, quartered the onion and tomatoes, cut the bell pepper into thick strips and left the garlic cloves whole, with the skins on. The zucchini was chopped into bite-sized cubes.
• Put all the chopped veggies in a large bowl.
• Add salt and pepper to taste, sprinkle some thyme and add a few lugs of olive oil.
• Toss to coat.
• Spread onto a baking tray.
• Pop into the oven for 45min. or so. Go do something fun.

These ingredients are to be transformed throughout the week into delicious meals, different every time so you don't get bored. Stay tuned!

Cooked and ready to be transformed into any delicious meal!