• 2 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 kg fresh broccoli florets
• 440 g fresh asparagus
• 2 garlic cloves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 1 pinch of black pepper
• 2 tablespoons olive oil

1. Preheat the oven to 205°C (400°F). Line 2 large baking sheets with aluminum foil.
2. In a large bowl, add all the ingredients and toss until the vegetables are evenly coated.
3. Spread the vegetable mixture evenly onto the prepared baking sheets in a single layer.
4. Roast for 35–40 minutes.
5. Remove from the oven and serve.

Let the roasted vegetables cool completely. Divide them evenly among 8 meal-prep containers and store them in the refrigerator for up to 2–3 days. Reheat in the microwave before serving.

<p>
Calories: 77; Total Fat: 4 g; Saturated Fat: 0.6 g; Cholesterol: 0 mg; Total Carbohydrates: 9.4 g; Sugars: 3.8 g; Fiber: 3.8 g; Sodium: 45 mg; Potassium: 554 mg; Protein: 3.8 g
</p>