If you're looking to save time, and eat healthier, one of the best tips we can offer is to roast a week's worth of vegetables at once. Whichever day you choose – perhaps Sunday – make this a part of your routine, and in about 30 mostly hands-off minutes, you'll have the basis of several good meals, such as these five lunches… 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.
• Pita: Fill a pita bread with lettuce or arugula, roasted vegetables, and feta. If you like, add a spread such as hummus or tahini miso dressing.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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