A delicious and balanced meal packed with fresh flavors, healthy, budget-friendly and ready in 30 minutes.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Keyword: Roasted winter vegetables with feta
Servings: 4
Author: Katia
Ingredients
1small butternut squash, peeled and seeded
4carrots, peeled
4parsnips, peeled
6 eggs
1handfulfresh herbs like basil or parsley (optional)
2 cupscooked chickpeas
1cupcooked barley or other grains
1/2cup crumbled feta
1lemon
3Tbsp olive oil or extra virgin olive oil
1small garlic clove
salt and pepper to taste
Instructions
Preheat the oven to 400F.
Roast the vegetables: Cut the butternut squash, the carrots and the parsnips.
Place all the cut vegetables in a single layer on a large baking pan. Drizzle them with 1 Tbsp of olive oil, salt, and pepper. Toss well. Bake for 25-30 minutes, until all the vegetables are tender, turning once with a metal spatula.
Bake the frittata: beat the eggs with 1/4 tsp of salt and 1/8 tsp of black pepper and some shredded fresh herbs like basil or parsley.
Line a baking dish with parchment paper and pour in the egg mixture. Bake for about 20 minutes on the bottom rack.
Let everything come to room temperature before assembling the meal prep containers.
Make the salad: In a medium bowl combine the roasted butternut squash the chickpeas, crumbled feta and cooked barley. Toss the salad with 2 Tbsp of olive oil, 1 lemon juice, 1 minced or pressed garlic clove and salt and pepper according to your taste. Toss well.
Divide the salad, the roasted vegetable and the cut frittata into each container. Add 1 lemon wedge to each if you like. Shut the lid and refrigerate for 3 days.