Recipe | One-pan roasted vegetables with lemon & herbs

This is the recipe we hand out most at the store — it turns any mix of seasonal vegetables into a proper dinner.

Take one tray, add chopped heirloom tomatoes, baby spinach and whatever else is in season, toss with olive oil, lemon zest and herbs, and roast at 200°C for 30 minutes.

Serve over rice, pasta or on toasted sourdough. Serves four, costs under $10.