A simple roasted-vegetable prep tray
One tray of vegetables can support several meals, provided it is cooled and stored safely. The method is more useful than a fixed shopping list: use compatible vegetables, cut them evenly and avoid overcrowding.
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Original recipe · serves 4
A simple roasted-vegetable prep tray
15 minPreparation30 minCooking45 minTotal
Ingredients
How to make it
- Heat oven to 220°C / 425°F. Prepare a large tray, or two smaller ones.
- Toss vegetables with oil, oregano, salt and pepper. Spread in a single layer with a little space.
- Roast for 25 to 30 minutes, turning halfway, until tender and lightly browned. Firmer pieces may need longer.
- Serve a portion hot. For later meals, divide remaining vegetables into shallow containers and refrigerate promptly according to our food-safety guidance.
Make it work in your kitchen
Use leftovers in a grain bowl, wrap or soup, while observing safe storage times. Add tender vegetables later if mixing them with harder roots. Batch preparation should fit what you will eat, not create a larger container that is eventually forgotten.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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