Tip: Roast Vegetables for a Week of Lunches

Tip: Roast Vegetables for a Week of Lunches

Emily Han
Mar 12, 2012

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.

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:

How To Roast Any Vegetable
High-Heat Roasted Vegetables
Try This! Late Winter Vegetables Roasted in Bacon Fat

Related: Video: Cook a Week of Vegetables in One Afternoon

(Image: Dana Velden)

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