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
