Recipe description
June 28, 2026
Meal prep vegetable traybake
Simple meal prep to nourish fiber and gut diversity
Meal Prep Friendly
Easy Recipe
Batch Cooking
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from a variety of vegetables, boosting gut diversity.
- Colorful plant ingredients deliver polyphenols and prebiotic textures.
- Batch-cook friendly traybake that pairs with proteins or grains.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
1
piece
Zucchini
1
piece
Carrot
2
piece
Broccoli
1
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Garlic
2
clove
fresh herbs
1
tablespoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Chop the bell pepper, zucchini, carrot, and broccoli into bite-sized pieces.
3
In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, and minced garlic.
4
Spread the vegetable mixture in an even layer on a baking tray.
5
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
6
Remove from the oven, sprinkle with fresh herbs, and serve warm.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
9 g
Protein
42 g
Carbohydrates
11 g
Fiber
8 g
Sugar
12 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
How long does it take to make this traybake?
About 45–60 minutes total: 10–15 minutes to chop and 30–45 minutes to roast, depending on veg size and oven.
What vegetables work best for a traybake, and which should I avoid?
Use a mix of firm vegetables like carrots, bell peppers, zucchini, onions, and broccoli; avoid delicate greens and cut everything into similar sizes.
Can I prep ahead for the week? How should I store and reheat?
Yes. Store in airtight containers in the fridge for up to 4 days; reheat in the oven or microwave until steaming hot; you can freeze for longer storage.
How can I adapt this for gentle digestion or a low-FODMAP diet?
For gentler digestion choose well-cooked, lower-fiber vegetables and limit onions/garlic; for low-FODMAP, use carrots, zucchini, peppers and pumpkin, and use garlic-infused oil if tolerated.
Is this vegan and gluten-free, and what about protein pairing?
It's vegan and gluten-free when you use GF seasonings; pair with plant proteins like chickpeas, lentils, or tofu, or serve with quinoa or another grain.
How can I ensure even cooking when vegetables are different sizes?
Cut vegetables into uniform pieces, roast in a single layer with some space, and turn the tray halfway through cooking.
How can I prevent soggy vegetables or uneven cooking?
Use high heat, avoid crowding the tray, and roast in a single layer so they brown rather than steam.
Can I freeze leftovers? How long do they keep?
Yes. Freeze after cooling in airtight containers; they keep 2–3 months; thaw before reheating and reheat until hot.
How should I portion this for meal prep and what about fiber?
A practical portion is about 1–2 cups of roasted vegetables per serving, plus a protein or grain; the veggie mix helps boost fiber intake.
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