We are making a bit batch of summer vegetables to pull into a few meals this week. These are simply seasoned and roasted until just tender. Serve them with a grilled protein as is or fold them into this tart or this flatbread or into a big green salad with cheese and/or an avo and vinaigrette etc.

You can make swaps on trays of roasted vegetables, but you want to note the cooking times. The combination below all roasts for a similar time. Sturdier vegetables like potatoes, cauliflower, carrots etc. take a bit more time, but can work if you make small pieces.