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Grab and go lunches

Wednesday, May 2017

 

Grab and GO Lunches:

Mixed roast vegetables are great to cook over the weekend, you can roast any vegetables you like and then prep meals for the week ahead.

Basic Roast Vegetables:

Beetroot, Eggplant, Pumpkin, Carrot, Potatoes, Red Capsicum, Potatoes

Method:

Chop all vegetables into bite size chunks then toss in olive oil, add salt and pepper. Bake for40 to 45 minutes on 180 degrees.

Once Veggies have cooled place them in an airtight container and store in the fridge.

Roasted Beet and Goat Cheese Salad:

2 chopped roasted beetroot tossed with 2 cups baby spinach, 1 tablespoon olive oil, and 2 tablespoons crumbled goat cheese

 

Roasted Vegetable Sandwich

1 roasted red Capsicum and 2 slices roasted eggplant with 1 slice cheese on whole-grain bread.

Vegetable Slice

3 cup mixed vegetables chopped

1 cup cheese

3/4 cup milk

1/2 cup self-raising flour

4 egg

Method

Beat eggs and milk together. Add vegetables, cheese and flour and mix well. Place in a well-greased baking dish. Bake at 200C for 30-35 minutes or until set and golden brown.

 


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Grab and go lunches