Once a week I’m buying whatever lovely looking, fresh produce is available locally to eat for the whole week. I wash it all up in a big sink full of water, then dry, cut, and arrange it on baking sheets. Topped with a bit of olive oil, and foil in some cases when they need to steam, into the oven they go. I roast at 425 on convection for 45 minutes to an hour, depending on the size and strength of the vegetables.
Once out of the oven, I season them lightly with salt, vinegar, or more oil. The vegetables are stored in mason jars and sit in the fridge to be eaten whenever the meal or craving calls for them. I like them right out of the jar, on top of a plain green salad, and especially along side meat and grains. Vegetables have such a way of brightening up a meal, don’t they?
Other ways I’m prepping vegetables for the week is by boiling (see broccoli) or pickling (see green beans). All excellent options that make the weekday dinner rush that much easier. Aurelia seems to like prepared vegetables more than raw ones. So, win win.