Too hot to cook every night? Time to meal prep.
When the weather’s warm and the kids are on school holidays, the last thing anyone wants is to be stuck in a kitchen, cooking every evening. That’s where meal prep comes to the rescue. My go to is one-tray roasted Mediterranean vegetables. They’re a total game-changer. Colourful, full of nutrients, and endlessly versatile, they’re the easiest way to build multiple meals from one simple batch cook.
One Tray, Endless Possibilities
You don’t need exact quantities or a fancy list of ingredients; it’s all about flexibility. Use what you’ve got, adjust to suit your needs, and don’t stress if you're missing something. I tend to use a mix of courgettes, aubergines, cherry tomatoes, red onion, peppers and garlic.
How to Make It:
Chop all the veg into bite-sized pieces.
Spread them out on a large baking tray.
Drizzle with extra virgin olive oil, season with salt and pepper.
Roast at 180°C (fan) for about 35 minutes, until golden and tender.
Once cooled, divide into containers and pop them in the fridge, they’ll keep for up to 4 days and are the perfect base for at least four easy meals depending on the quantities used.
Meal Ideas Using Your Roasted Veg
Here are some of my favourite ways to use the roasted veggies throughout the week:
1. Fajitas: Reheat the veg in a pan with fajita seasoning and toss in some black beans or grilled chicken. Serve in wraps with guacamole or yoghurt for a fuss-free dinner.
2. Pasta Sauce: Blitz the roasted veg with extra virgin olive oil and a few fresh basil leaves for a quick pasta sauce. Toss with hot pasta and top with cheese or pine nuts.
3. Mediterranean-Style Soup: Blend the roasted veg with some vegetable stock for a warming, smoky soup. Add lentils or cannellini beans to make it more filling.
4. Grain Bowl: Mix with couscous, quinoa, or bulgur wheat (I love using pre-cooked pouches for ease) and whatever salad vegetables you prefer. Add grilled chicken, salmon or chickpeas for extra protein.
5. Quesadillas or Sandwiches: Layer into a tortilla with cheese and toast until crispy. Or use cold in a baguette with hummus, ideal for lunch on the go.
6. Puff Pastry Veggie Tart: This one’s a real showstopper and so easy to make.