Sunday is a big day in our house. It is the day that I do most of my meal prep work for the rest of the week. I make any salads or soups that we will be eating. This weekend, I made a giant chopped veggie salad, pasta fagoli soup, Greek salad dressing, and some cupcakes for an upcoming party. If I don’t prep for the week I will fall back on one of my favorites, goldfish crackers.
While I love goldfish crackers, they are not exactly the basis of a healthy diet. So, I make an effort to pack a lunch for work that is packed with veggies. I like to roast them or grill them, but I get bored. So, I make something like this.
I chop tons of veggies and load them with some sort of seasoning (Vindaloo in this case) and roast. Then, I can easily pack lunches, avoiding the goldfish cracker lunch. This is one of those Sunday prep activities that makes eating vegetables a little easier.
Roasted VIndaloo Vegetables
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Keywords: roast entree side
Ingredients (4-8 servings)
- 1 onion, sliced pole to pole
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1/2 pound mushrooms, quartered
- 1 pound green beans
- 2 jalapenos, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup Penzy’s vindaloo spice
- 1-2 pounds chicken, cut into bite-sized pieces (optional)
- salt to taste
Heat the oven to 450.
Place all ingredients in a large bowl and combine. Spread out onto a large baking sheet. Roast for 30-40 minutes. Remove from the oven and allow to cool. Serve with rice, jedra, or Greek yogurt.