Roasted Summer Veggies Meal Prep Recipe By Tasty

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

Steps:

• Preheat the oven at 350°F (180°C).
• While it's heating, chop zucchini, eggplant, onion, and garlic.
• Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
• Bake for 40 minutes, stirring every 10 minutes.
• Meanwhile, score a small 'X' into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
• Once cooled, peel the skin off and roughly dice them.
• After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
• Let cool, then store in covered container in fridge.
• Enjoy!