meal prep weekend | one skillet pesto veggie plates

I don’t mind washing dishes, but I’m certainly a minority there. Most everyone I know abhors scrubbing, for the chore it is and for the wellness of their fingers and hands. Service industry jobs over the past decade have numbed me from pruny skin, but for those days I’d rather not meddle too long over sundry filthy pots, and for you all who’d rather listen to nails on chalkboard than deal with cleanup, this recipe checks all the boxes. Simple, delectable, quick, inexpensive, minimal dish soap required.

Pesto Veggie Plates are as customizable as meals come – use what’s in your fridge from stocking up with my guide to the fridge and pantry, or buy by the seasons. Us Floridians usually have access to year-round crops of fresh vegetables, so my mix tends to contain zucchini, peppers, tomatoes, and mushrooms when I snag a box from the store.

I purchase pre-made jars of pesto, but the sauce is surprisingly easy to make so long as you have a few key ingredients on hand. I love pesto for its basil tang and vague cheesiness, but for those with allergies or dietary restrictions, generic pestos may not fit the bill. Thankfully, some awesome food bloggers provide us with the tools to create amazing pestos, from traditional to nut-free to completely vegan.

A few great pesto recipes for the ambitious meal prep scientist:

• Nut-Free Homemade Pesto from Fox & Briar
• Kale Pesto from Half Baked Harvest
• Classic 5-Minute Vegan Pesto from My Darling Vegan
• Basil Pesto from Cookie and Kate

Love pesto? Why not try my Pesto Caprese Pitas!

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one skillet pesto veggie plates

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The awesome thing about pesto is that it suits most vegetables, tubers, and grains. Some good varietals of veggie typically well-priced in spring include asparagus, kale, broccoli, green beans, and peas. Sub the rice for potatoes or even a cauliflower rice/mash if so inclined, though I always have heaps of rice on hand and tend to cook it as my carb accompaniment.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 7

Ingredients

• 2 tbsp olive oil, divided
• 4 bell peppers, sliced fajita-style
• 3 zucchini, sliced into rounds
• 2 pints cherry tomatoes
• 4-6 cloved garlic, minced
• 1/3 cup pesto sauce, homemade or store-bought
• kosher salt & pepper, to taste
• 2 blocks firm or extra firm tofu, cut into cubes (see note)
• 1 tbsp dried oregano
• 2 tsp paprika
• 2 tbsp cornstarch
• kosher salt & pepper
• rice, potatoes, other carbs/grains, to serve (optional)

Instructions

• Heat 1 tbsp olive oil over medium-high heat in a large skillet. Toss tofu cubes with cornstarch, oregano, paprika, salt and pepper (starch helps the tofu crisp up better!) Once pain is hot, place tofu in a single layer and cook, undisturbed, for 4-6 minutes. Flip with tongs and cook another 4-6 minutes until both sides are crisped to your liking. Remove from pan and place on a plate; set aside.
• Add the second tablespoon of oil and reduce heat to medium. Toss vegetables and garlic together and cook for 5-8 minutes until softened. Turn off heat and add basil pesto. Toss to combine. Season with salt and pepper, as desired.
• To portion: add about a cup of veggies to one compartment of a meal prep container or into a tupperwear. Add tofu to a second compartment, or on top. Finish with 1/2-1 cup of cooked rice or potatoes, as desired.

Notes

• If you want to use meat in this recipe, substitute one block of tofu with 1 lb chicken breast, cut into cubes, OR both blocks of tofu with 2 lb chicken breast. Chickpeas would likely work as well! If using chicken or chickpeas, omit cornstarch.