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Happy MEATLESS Monday!
One thing I like to do on Sundays is roast a bunch of different vegetables and use them for the week (or how ever long until I eat them all 🙂 )
I don’t do anything fancy, I just place the cut veggies on a baking tray, sprinkle 1 Tablespoon of oil of your choice (I usually use extra virgin olive oil or grapeseed oil), 1-2 cloves of chopped garlic and a pinch of salt and pepper. You can add more herbs and spices if you like, but I like to keep it simple so I can add them to different meals all week.
For this batch, I used broccoli, grape tomatoes (AMAZING roasted), sliced mushrooms, orange peppers, zucchini and red onion. Use whatever veggies you like (or whatever you have in the house).
Keep these veggies in an airtight container in the front of your refrigerator so they are always in sight if you feel like a crunchy snack!