This recipe belongs to meal prep, which means this recipe is for those who don’t have much time to cook so you can pre-cook food and use it for the next 4 days. This recipe is very easy to be followed so make sure you try it at home. We will be preparing it in just 75 minutes and that’s the total time for the preparation of this dish. The calories that you will be getting on the serving of 4 are 1488 calories and that would be 372 calories per person. You can use this meal for 4 days and you don’t have to cook for the coming 4 days.
Ingredients:
- 400 G Baby potatoes
- 400 G Feta
- 6th Pc Garlic cloves
- 2 Tbsp herbs of Provence
- 6th Tbsp olive oil
- 2 Pc Hot peppers, green
- 1 prize pepper
- 200 G Quinoa
- 4th between rosemary
- 4th Pc Carrots
- 1 prize salt
- 500 ml water
- 1 Pc lemon
- 2 Pc Zucchini
Method:
1. The first step to prepare the oven vegetables with quinoa and feta, is to place the quinoa in a sieve, rinse it and then drain it very well. Then you have to fill up a large pot with salted water and boil it and then cook the quinoa in it for about 20 minutes.
2. Meanwhile, you can wash the peppers, cut them in half, and then core them and cut them into narrow strips. Then you have to wash the potatoes and then cut them into bite-sized pieces. Now you have to wash the courgettes and dice them. Peel the carrots and cut them into slices.
3. Scatter the prepared vegetables on a baking tray and make sure the baking tray is lined with the baking paper.
4. Now you have to wash the lemons with hot water, then dry it and rub it to peel off its skin, and then finally cut it into wedges. You have to cut the garlic clove with the peel on and then place it on the vegetables with the lemon wedges and rosemary sprigs. Pour down the olive oil on top of it and then season the whole thing with the herbs of Provence.
5. Here you just have to transfer the vegetables to the oven and cook them at 200 degrees for about 36 minutes until they get soft.
6. Sprinkle the cooked thing with salt, pepper, and lemon zest.
7. In this final step, you just have to fill the finished vegetables together with the quinoa evenly in 4 jars, and let them cool, then sprinkle them with the feta cubes and you can now store them in a refrigerator until you are ready to use them.