Bring a large pot of water, filled 3/4 of the way, to a boil. Once boiling, carefully add the eggs using a slotted spoon, taking care not to crack them. Cook to your desired doneness: 4 minutes for soft-boiled, 6 minutes for medium, or 10 minutes for hard-boiled.
Place zucchinis, onion, and bell peppers on a large baking sheet, drizzle with olive oil, and sprinkle with Italian seasoning, garlic, salt, and pepper. Toss the vegetables with your hands to coat them evenly with the oil, then transfer them to the oven for 20 minutes.
Once the eggs are cooked, use a slotted spoon to remove them from the pot and immediately transfer them to a bowl of cold water to stop the cooking process.
After the vegetables have finished cooking, season them with additional salt and pepper to taste. Allow them to cool slightly, then divide them evenly among 4 containers.
Place 2 boiled eggs in each container. You can either peel them or leave the shells on to peel later. Store the containers in the fridge for up to 5 days.
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