Why You’ll Love Meal Prep Roasted Tomatoes, Corn, and Zucchini Recipe
- Quick and easy to prepare in under 30 minutes.
- Perfect for weekly meal prep and make-ahead meals.
- Packed with fresh summer flavors.
- Naturally vegetarian, gluten-free, and dairy-free.
- Versatile enough to use in pasta, salads, omelets, grain bowls, and more.
- Requires only a handful of simple ingredients.
- Roasting brings out the natural sweetness of the vegetables.
- Easy to customize with your favorite herbs and seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 10 ounces cherry tomatoes, halved
- 1 large zucchini, sliced into half moons
- 2 ears corn on the cob, kernels removed
- 3 large cloves garlic, minced
- 1–2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Directions
- Rinse and thoroughly dry the vegetables.
- Halve the cherry tomatoes.
- Cut the zucchini lengthwise and slice into half moons.
- Remove the kernels from the corn cobs.
- Add the tomatoes, zucchini, and corn to an oven-safe baking pan.
- Preheat an air fryer oven to 400°F (200°C) using the air fry setting.
- Mince the garlic and add it to the vegetables.
- Drizzle the vegetables with olive oil.
- Season generously with salt and pepper.
- Toss everything together until evenly coated.
- Place the baking pan into the preheated air fryer oven.
- Roast for 14 minutes, or until the vegetables are tender and lightly caramelized.
- Remove from the oven and allow to cool slightly before serving.
- Enjoy immediately or store for meal prep throughout the week.
Servings and timing
- Servings: 5
- Preparation Time: 15 minutes
- Cooking Time: 14 minutes
- Total Time: 29 minutes
Variations
- Add red onion for extra sweetness and depth of flavor.
- Sprinkle with grated Parmesan cheese before serving.
- Toss with fresh basil, parsley, or cilantro after roasting.
- Add red pepper flakes for a spicy kick.
- Mix in bell peppers, mushrooms, or yellow squash.
- Finish with a squeeze of fresh lemon juice for brightness.
- Stir into cooked quinoa, rice, or couscous for a complete meal.
- Add crumbled feta cheese for a Mediterranean-inspired twist.
Storage/Reheating
Store the roasted vegetables in an airtight container in the refrigerator for up to 7 days.
For reheating, microwave individual portions for 1–2 minutes until warmed through. Alternatively, reheat in a skillet over medium heat for 3–5 minutes or in a 350°F (175°C) oven for about 10 minutes.
These vegetables can also be enjoyed cold in salads, wraps, and grain bowls.
FAQs
Can I make this recipe in a conventional oven?
Yes. Roast the vegetables at 425°F (220°C) for approximately 18–22 minutes, stirring once halfway through cooking.
Can I use frozen corn instead of fresh corn?
Absolutely. Frozen corn works well and can be added directly to the pan without thawing.
How do I know when the vegetables are done?
The zucchini should be tender, the tomatoes softened, and the corn lightly golden around the edges.
Can I prepare the vegetables ahead of time?
Yes. You can chop all the vegetables a day in advance and store them in the refrigerator until ready to cook.
What proteins pair well with these roasted vegetables?
They pair wonderfully with grilled chicken, fish, shrimp, steak, tofu, or beans.
Can I freeze the roasted vegetables?
You can freeze them, but the texture may become softer after thawing. They are best enjoyed fresh or refrigerated.
Is this recipe vegan?
Yes. As written, the recipe is completely vegan.
What other vegetables can I add?
Bell peppers, asparagus, mushrooms, broccoli, and yellow squash all roast well alongside these ingredients.
Can I use pre-minced garlic?
Yes. Pre-minced garlic is a convenient substitute, though freshly minced garlic provides the best flavor.
What are some ways to serve these vegetables?
Serve them as a side dish, mix them into pasta, add them to grain bowls, stuff them into wraps, top salads, or fold them into omelets and frittatas.
Conclusion
Meal Prep Roasted Tomatoes, Corn, and Zucchini is a simple, colorful dish that delivers fresh flavor with minimal effort. The combination of sweet corn, juicy tomatoes, tender zucchini, and aromatic garlic creates a versatile side that can easily become part of multiple meals throughout the week. Whether served alongside your favorite protein, tossed into pasta, or enjoyed in a hearty breakfast omelet, this easy recipe is a reliable meal-prep staple you’ll want to make again and again.
Meal Prep Roasted Tomatoes, Corn, and Zucchini
A simple meal-prep vegetable medley featuring roasted cherry tomatoes, sweet corn, and zucchini with garlic and olive oil. Perfect for adding to pasta, omelets, or serving alongside your favorite protein.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Air Fry
- Cuisine: American
- Diet: Vegan
Ingredients
- 10 ounces cherry tomatoes, halved
- 1 large zucchini, sliced into half moons
- 2 ears corn on the cob, kernels removed
- 3 large cloves garlic, minced
- 1–2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Rinse and dry the vegetables. Halve the cherry tomatoes, slice the zucchini into half moons, and cut the corn kernels from the cobs. Add all vegetables to an oven-safe baking pan. Preheat the air fryer oven to 400°F on the air fry setting.
- Add the minced garlic to the pan. Drizzle with olive oil and season generously with salt and pepper. Toss well to evenly coat the vegetables.
- Place the pan in the preheated air fryer oven and roast for 14 minutes, or until the vegetables are tender and lightly browned.
- Serve immediately or allow to cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
- Great for meal prep and easy weekday meals.
- Use in pasta dishes, grain bowls, omelets, or as a side dish.
- Adjust olive oil quantity based on preference.
- Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 1/5 recipe
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
