Cold roasted vegetables are an ideal base for lunches. They last for a few days in the fridge, and are a tasty way to get more vegetables in your diet. Serve them with mixed salad leaves and natural yoghurt, hummus or some tinned tuna for a quick lunch.
Preheat the oven to 200°C. Line a baking tray with baking paper. Scatter cut up carrot, pumpkin, sweet potato, asparagus, zucchini, capsicum and cherry tomatoes onto the tray and drizzle with olive oil. Roast, turning occasionally until golden brown and tender. The vegetables will cook at different times, so take them out as they cook. Try some vegetables you might not usually think of roasting – roasted chunks of cauliflower taste amazing!