Prep Day Big-Batch Veggies

One big veggie roast-athon supplies the goods for at least five meals.

Level: Easy


  • 3 tbsp. olive oil
  • 2 c. grape tomatoes
  • 2 zucchini
  • 4 c. broccoli
  • 3 red bell peppers
  • 2 sliced onions
  • ½ tsp. coarse salt
  • ½ tsp. pepper


  1. Heat oven to 425°F.
  2. Line 2 rimmed baking sheets with foil.
  3. Brush foil with 1½ Tbsp olive oil.
  4. Arrange 2 cups grape tomatoes, 2 zucchini (cut lengthwise into 3 slices), 4 cups broccoli, 3 red bell peppers (just cut sides from cores), and 2 sliced onions on sheets in groups.
  5. Drizzle with an additional 1½ Tbsp oil.
  6. Season with ½ tsp each coarse salt and pepper.
  7. Roast, turning, until tomatoes are blistered and other veggies are golden brown, 30 to 45 min; remove as cooked.
  8. Let cool. Transfer to containers and keep chilled.

This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.

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