Food Prep - Roasted Vegetables

I found myself in uni quite a lot this week. Rather than buying lots of expensive lunches at the union or taking a couple of chocolate bars in to suppress my hunger, I decided that meal prep was the best way. 
On Sunday I cut up lots of yummy vegetables, piled them into a big roasting tray and drizzled with a little oil. 
Roasted vegetables, not only have a lovely flavour and texture, they also are versatile and delicious cold. I often throw in which ever vegetables I have in the fridge or fit in with the rest of the week's meals. 
You can then just keep them in a bowl or tupperware box in the fridge and decant them each day. I normally combine it with some grain to keep me fuller for longer. I like to vary this, but normally stick to quinoa, rice or whole wheat couscous.  
The vegetables cost about 46p per portion.

Roasted veg (about 4 lunches):
2 x courgettes - 60p
125g mushrooms - 50p
1/2 onion- 5p
2 carrots - 15p
1 tomato - 10p
sweet potato - 15p
2 beetroots - 30p

Throw all the veg into a roasting tray with a drizzle of oil and bake for 20-30 minutes at 180-200oC. Give them a shake halfway through to ensure even roasting.

quinoa (50g uncooked) - 50p
couscous (50g uncooked)- 10p
rice (50g uncooked) - 7p

Admittedly, quinoa is quite a treat as it is quite pricey but it is really high in protein and high in complex carbohydrates which means feeling fuller for longer without the bloating. 

*** On some days I threw in some feta and basil pesto to add a little boost (credit goes to Mumma Mac for the idea) ***