Place everything in
a big roasting tray.
I recommended getting
the biggest roasting tray you can find and fill it because you'll want it again the next night.
Not exact matches
We can get tortillas here, and to have our «breakfast portions» of
roasted peppers handy, we
roast and peel those
Big Jims, Sandias etc. that we grow, chop them up and freeze them in ice - cube
trays.
While I am also partial to the steaming method (especially potatoes with a sherry vinegar, black pepper and olive oil dressing), I really can not go past a
big tray of
roasted sweet potato, cauliflower or cabbage.
For example, if, on Sunday, you
roasted up a
big tray of vegetables, on Monday they could become
roasted vegetable quesadillas.
So on Sunday, you can make a
big tray of
roasted vegetables, a pot of quinoa, and some lentils; and you can pick up rotisserie chicken or cook some shrimp or salmon.