7 Ways to Use Leftover Roasted Vegetables
Some foods are easier to repurpose than others. While there is plenty you can do with leftover rotisserie chicken, it can be easy to look at the roasted veggies that, for one reason or another didn't get eaten and think there's no way to use them the next day.
But don't dispair! Whether the kids didn't touch those delicious root veggies or you just made a touch too much salad, there are plenty of dishes that are even easier to make if you've got some handy pre-cooked veggies handy. So wrap up those veggies restaurant-style, and put them in the fridge! And the next day make one of these:
Why chop up fresh vegetables, when your leftover roasted veggies from last night's dinner will taste just as delicious with breakfast? An omelet is a great low-calorie, protein-packed option to start your day.
Frittatas and Quiches
For an easy breakfast that you can prep at the beginning of the week, frittatas and quiches are fantastic for getting rid of onions, leeks, greens, fresh herbs, and tomatoes. Buy a store bought quiche crust, or use sweet potato slices for a homemade low-calorie option. These are good to freeze ahead of time and defrost them when you’re ready.
We'll take any excuse to make pizza, and topping your pie with hearty vegetables is a great way to add nutrients and fiber to your meal. Our favorites are mushrooms, onions, spinach, or peppers, but when it comes to toppings paired with melted cheese, you really can’t go wrong.
Grain Bowls and Fajitas
No need to run to Chipotle for a rice bowl. You can just cook up a pot of grains and add whatever veggies you have on hand. Incorporate roasted squash, peppers, and onions with taco seasoning and spices for that sought-after, sizzling taste. Add meat, poultry, or black beans for a hearty, well-balanced meal. If useing rice, we recommend brown so that you’re getting a serving of whole grains. (If you've got leftover mushrooms or asparagus, you can make this hearty mushroom and asparagus grain bowl).
Hashes and Stir-Fries
Veggies like squash, zucchini, asparagus, eggplant, and broccoli make for an excellent one-pot hash. Throw them together in a sauté pan and toss in soy sauce, olive oil, or teriyaki sauce for a flavorful medley. We like to top ours with a fried egg for runny-yolk goodness.
It might seem kind of obvious, but an easy way to use up leftover veggies is to eat them with… more veggies. Toss up a bowl of your favorite leafy greens with roasted cauliflower, parsnips, sweet potatoes, corn, carrots, or whatever else you’re trying to use up.
This kid-friendly technique is a surefire way to sneak veggies into their dinner without them even noticing. Whether it’s lasagna, baked ziti, or stuffed shells, don’t be afraid to add zucchini, squash, greens, or mushrooms.