A tray of roasted vegetables and potatoes is an easy way to meal prep your veggies and healthy carbohydrates in one batch! This recipe is packed with fibre, which helps keep you full and your gut bacteria happy. Including a variety of different coloured vegetables ensures you are also getting a variety of different nutrients.
We encourage you to customize this recipe by using different vegetables. For example, sweet potatoes, bell peppers, asparagus, eggplant, and more! To add flavour to the dish, experiment with a variety of fresh and dried herbs and spices, as well as garlic and sweet onions. For this recipe, we used a mix of oregano and thyme.
1 zucchini, sliced into rounds
1 red bell pepper, sliced lengthwise
1 sweet onion, roughly chopped
1 cup mushrooms, cleaned and halved
1 ½ cups potatoes, scrubbed and cut into small pieces (we used a mix of gemstone potatoes and purple sweet potatoes)
a few bunches of kale (or other leafy greens), rinsed and ripped into small pieces
2 tbsp Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Crushed red pepper flakes, optional for seasoning
Preheat oven to 425 degrees F.
In a large bowl, toss the chopped vegetables with 1-2 tbsp of olive oil and coat evenly.
Season with oregano, thyme, and salt and pepper.
Spread the mixture evenly over a large baking tray and roast for about 20-30 minutes or until the vegetables are fork-tender.
If you’d like to add some leafy greens, do so in the last 5-10 minutes of roasting