Baked Tomato, Zucchini and Broccoli

Ingredients

• Broccoli1 cup (90 g)
• Tomato1 count (130 g)
• Zucchini1/2 count (100 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Preheat the oven (or air fryer) to 356 °F (180 °C).

2. 2

   Step 2

   Slice the zucchini and cut in half. Cut the broccoli into small florets.

3. 3

   Step 3

   Cut the tomato into wedges and place in a baking pan with the other vegetables.

4. 4

   Step 4

   Drizzle with the olive oil, sprinkle with garlic powder or paste and season with salt and pepper to taste. Bake for 10 minutes at 356 °F (180 °C). Remove from the oven and serve.

5. 5

   Step 5

   If you do not have an oven, heat the oil in a pan and add the tomato and zucchini.

6. 6

   Step 6

   Season with salt and pepper and cook for 5 minutes over medium heat.

7. 7

   Step 7

   Add the broccoli, mix and cook for 3-5 minutes until its color intensifies. Turn off and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Tomato, Zucchini and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.