Oven-roasted vegetables for the week

It is really useful to have some healthy paleo food ready in the fridge for when you need it. You don’t have to cook fresh food for every meal of the day.

This is why I try to roast a big tray of vegetables every week. πŸ˜‰

You can use a variety of vegetables for this dish including carrots, sweet potatoes, aubergines etc. but my favorite ingredients are:

Ingredients (serves 4)

  • 2 large onions
  • 4-5 garlic cloves
  • 1 large fennel bulb
  • 1 cauliflower 
  • 2-3 peppers
  • 2-3 courgettes
  • Small box of chestnut mushrooms
  • Extra Virgin Olive Oil
  • Salt and pepper

Preparation

Chop all the vegetables in chunky pieces and place them in a large oven tray.

Add a very good dollop of olive oil, salt and pepper and mix well with your hands.


Place the tray in a hot oven and cook for approximately 25 minutes. Stir the vegetables well at least 2-3 times whilst cooking to avoid them getting burned at the top.


Once they are ready (try them to make sure that they are cooked right – I like them a bit crunchy…) take them out from the oven, rest them for few minutes before serving.

Pack the left over vegetables in a container and store it in the fridge for your next day meal. They are very yummy cold too. (Or even better! πŸ‘Œ)

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