Lunch in any office situation can be a blur of limp salads, overpriced sandwiches or a boring packed lunch. I go through phases of being really good at bringing my lunch in, then I get fed up and a week’s gone by and I’ve spent way too much on lunch food for the week. One recipe, if you can even call it a recipe is to cut vegetables, throw some oil and herbs at it, pop in the oven and you have a base for the week for lunch!
You can have it in a wrap with some hummus, or in a salad with some chicken, or heat it up for dinner and add some chopped tomatoes and look you have ratatouille.
You will need:
- Red Onion
- Red and Yellow Pepper
- Aubergine
- Sweet Potatoes
- Carrots
- Olive Oil
- Chili Salt
- Rosemary, Thyme, Marjoram, Black pepper
First, chop your vegetables and layer in casserole dishes. Pre-heat your oven to 230C.
Drizzle over olive oil and the chili salt.
Add the rosemary, thyme, marjoram and black pepper.
Pop in the oven for 35 minutes. Ta-da! Ready to go vegetables!
