Preheat the oven to 425 degrees.
Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
While the veggies are roasting, blitz up your sauce in the food processor or blender.
Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.
