ALL the veggies Italian Style
All these veggies were meal prepped with my Mother-in-law who grew up in Italy so think olive oil, garlic and rosemary! We prepped a huge batch and then ate if for the week.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan
  • Asparagus, one bunch, rinsed, ends trimmed
  • 1 can chickpeas, drained & rinsed
  • 1 package pre-cut cauliflower, or 1 cauliflower, chopped
  • 1 package pre-cut yellow squash and zucchini or 1 yellow squash & 1 zucchini, rinsed and sliced
  • Extra Virgin Olive Oil, Lots! (probably 4-5 tbsp)
  • 1 bunch of fresh rosemary
  • 6-7 Garlic cloves, some sliced, some minced
  • Kosher salt
  • Parmesan cheese, a few spoonfuls for asparagus (optional)
  • 1 or 2 cups, prepared according to package
  1. All the vegetables were placed individually in a single layer on baking sheets and roasted at 400 degrees for varying times and with the following seasoning (feel free to adjust to taste):
  2. Squash and Zucchini - Toss in olive oil, garlic slices and rosemary; Roast for 25 minutes
  3. Asparagus - Toss in olive oil and sprinkled with parmesan cheese; Roast for 20 minutes or until just getting crispy. My asparagus were particularly thin. Thicker asparagus will take longer, up to 45 minutes.
  4. Cauliflower - Toss in olive oil and sprinkle with kosher salt; Roast 20 minutes
  5. Chickpeas- Toss in olive oil & rosemary, sprinkle with kosher salt; Roast 15 minutes
  1. Prepare polenta according to package. Once cooled, slice into varying shapes, spray an indoor grill pan with olive oil and grill until the outside is crispy, approximately 10 minutes each side
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