Greek Vinaigrette Roasted Vegetable Bowls with White Beans

Mince 2 cloves of garlic and add to a small jar or bowl.

Add 1/4 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the jar.

Squeeze juice from 1 lemon into the mixture and whisk vigorously until combined. Set aside 1/4 cup for drizzling at serving; toss remaining vinaigrette with vegetables.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Chop bell peppers, zucchini, tomatoes, carrots, and shallots into bite-sized pieces. Arrange on the baking sheet.

Pour most of the Greek vinaigrette over the vegetables (reserve 1/4 cup for serving). Toss until evenly coated.

Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Let cool completely before portioning.

Rinse 1.5 cups quinoa under cold water to remove bitter saponins.

Combine quinoa with 3 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and allow to cool before dividing into meal prep containers.

Drain and rinse 2 cans of white beans.

Toss beans with a light drizzle of olive oil and a pinch of oregano and salt.

Divide into portions alongside quinoa for meal prep containers.

Divide cooled quinoa evenly among 5 meal prep containers.

Add a portion of white beans to each container.

Top each bowl with roasted vegetables, arranging them on one side to keep components separate for best reheating.

Seal containers and refrigerate. When ready to serve, drizzle reserved vinaigrette over the bowl, crumble feta cheese on top, and garnish with fresh parsley.