Roast up several pans of vegetables – asparagus, peppers, root vegetables, squash, whatever is in season. You can add herbs and spices if you like, but for maximum versatility, just coat them in a little olive oil, salt, and pepper. Refrigerate the roasted veg in airtight containers and use them throughout the week.
Here are five easy and nutritious lunch ideas:
• Green salad: Toss roasted vegetables with fresh greens, a handful of dried fruit and nuts, and your favorite dressing. We love this simple balsamic vinaigrette.
• Grain salad: Combine roasted vegetables with cooked and cooled whole grains such as spelt, farro, or quinoa, a dash of oil and vinegar, and some chopped fresh herbs like parsley, basil, or scallions.
• Soup: Make a simple pureed soup with roasted vegetables and water, stock, cream, or yogurt. Take a look at this post for some favorite combinations.
• Tartine: Top a slice of whole grain bread with ricotta or goat cheese and roasted vegetables. For inspiration, check out this roasted tomato tartine with herbs and sweet potato and goat cheese bruschetta with pumpkin seeds.
Plus a few tips for roasting vegetables:
(Image: Dana Velden)