10 Ways to Use Roasted Vegetables

10 Ways to Use Roasted Vegetables
It’s easy to make vegetarian meals when you have roasted vegetables on hand. In fact, when I have roasted vegetables in the fridge I know that I’m only minutes away from creating something delicious, nutritious and perfect for a meatless meal anytime. So this week for Meatless Monday I’m sharing my 10 favourite ways to use roasted vegetables.

You can roast just about any vegetables but I find the most versatile combination is peppers, zucchini (courgettes) and red onions. You can use whatever colour peppers are on sale on any given week to keep things frugal. Roasted vegetables will keep in the fridge for about five days so it’s easy to keep them on hand for busy days.

Here’s my go-to recipe for roasted vegetables. Scroll down for my top 10 ways to use them!

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Roast Vegetables
 
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Ingredients
  • 1 large red onion, peeled
  • 4 red, yellow, orange or green peppers (assorted colours if possible)
  • 1 cup mushrooms, cleaned
  • 2 medium to large zucchini
  • 2 tablespoons mild olive oil
Instructions
  1. Preheat the oven to 375°F (190°C or 180°C for a fan oven).
  2. Drizzle half the olive oil on a large baking sheet.
  3. Cut the onion in quarters and then cut each quarter in half.
  4. De-seed the peppers and cut them in roughly one inch chunks. Or you can slice the peppers in strips about a quarter of an inch wide if you prefer. (This works well for the fajitas I mention below.)
  5. Halve the mushrooms or quarter them if they are very large.
  6. Top and tail the zucchini and cut them in half lengthwise. Then cut each half in chunks roughly half an inch thick to make half moons.
  7. Place all the vegetables on the baking sheet.
  8. Drizzle the rest of the olive oil on top of the vegetables.
  9. Using clean hands, toss the vegetables to coat them thoroughly in the oil.
  10. Roast the vegetables for 20 minutes before turning them.
  11. Return the vegetables to the oven for 15 to 20 minutes more, until they are tender and begin to take up a bit of colour.
  12. If not using the vegetables immediately, cool them to room temperature, cover and refrigerate.
  13. Use within five days.

Here are 10 Ways to Use Roasted Vegetables that your family will love:-

1. Rice Pilaf
Stir warmed roasted vegetables through cooked rice for an easy Rice Pilaf. You can also stir through some basil pesto and toss in a few pine nuts if you like them.

2. Roast Vegetable Pasta
Add roasted vegetables to warmed tomato sauce, heat through and serve over cooked spaghetti. Or try my Easy Vegetarian Lasagna Casserole.

3. Quiche
Roasted Vegetables are delicious in quiche. My Easy Vegetarian Quiche recipe is the work of moments and makes a great light lunch or supper.

4. Fajitas
Your family will love putting together their own fajitas using roasted vegetables. Serve a veggie make-your-own fajita bar with dishes of guacamole, vegetarian cheese, salsa and sour cream so everyone can choose their favourite toppings.

5. Easy Vegetarian Sandwich
Stuff toasted pita bread with hummus and warmed or cold roasted vegetables. Add cheese if you like.

6. Quick Pizza
Lightly toast slices of French bread or baguette. Top with roasted vegetables and vegetarian cheese. Grill or broil until the vegetables are warm and the cheese has melted.

7. Quick Ratatouille
Empty a can of chopped tomatoes into a saucepan and add some roasted vegetables. Heat through and season to taste. This doesn’t have the depth of flavour that a traditional slow cooked ratatouille has but it’s tasty when you are in a hurry.

8. Couscous Salad
Mix cold roasted vegetables through cooked, cooled couscous along with 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar and salt and pepper to taste. You can also add chopped fresh or dried herbs – basil and parsley work well or try mint and a squeeze of lemon for a completely different taste. Or stir through some ras el hanout for a fantastic Moroccan twist.

9. Chick Pea and Roasted Vegetable Couscous
Warm a can of chick peas gently, drain and stir through hot, cooked couscous along with warm roasted vegetables. Add salt, pepper and spices to taste.

10. Vegetable Tart
Line a pastry dish with ready made or homemade pastry. Brush the pastry with pesto. Top with roasted vegetables and sprinkle with vegetarian cheese. Bake for about 30 minutes or until the pastry is cooked and the cheese is melted.  Try this recipe for my favourite Mediterranean Vegetable Tart.

Cutting back on the amount of meat you eat is simple with my deliciously easy ideas. Revitalise your weekly meal rotation with my Top 10 Ways to Use Roasted Vegetables!

Shared with Full Plate Thursday

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Article by April Harris

April has written 1224 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. Hi April,
    Thanks for giving the good idea of keeping roasted vegetables in the fridge and use later. I never tried before.

  2. How versatile and lovely your roasted vegetables are! Love all the suggestions you shared. Thank you for sharing Pinned and tweeted!

  3. Great post. I often find myself with too many roasted veggies. My go-to with leftovers is to put them in a tortilla and call it a taco 🙂 This gives me new options. Thanks.

  4. So many good ideas! I pinned this. Thanks for reminding me of the hummus sandwich–I used to enjoy a hummus and roasted veg sandwich in a cafe near work, but it closed; I’ve only made that at home a few times, but it’s easy and I should do it more often!

    Did you know you can roast the leaves of cauliflower? Roasting also makes other parts you might not enjoy steamed (like the stems of broccoli) much more palatable.

    • Thank you, Becca. I do things like that as well – really enjoy something but then forget to try making it at home! I didn’t realise cauliflower leaves were tasty although my late Mom used to chop up the broccoli stems quite finely and steam them with the florets.

  5. All great recipes for roasted vegetables. Roasting is my favorite way to enjoy all vegetables.

  6. Wonderful post April! I am addicted to roasted veggies and can’t wait to try some of your recipes!

  7. Who would have thought that such a deliciously simple vegetable recipe could be so versatile! There are so many fantastic ideas here. Love this!

  8. I use them in Chopped all time. Thanks for all the healthful ways to use roasted veggies. They are the best! 🙂

  9. I have to say, my favorite idea is the rice pilaf! Adding the basil pesto would rock!

  10. I love roast vegetables!! This is a very inspiring article to find new ways to use them. Thank you so much, April!

  11. Hi April,
    We just love Roasted Vegetables and this is a fabulous post. I pinned this post to my Vegetarian Board. Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. Love learning new ways to use up veggies minimizing food wastage April! Thanks for sharing Pinned!

  13. All great ideas! I especially love the ideas of the quick pizza and couscous salad. I’ve gone to using Israeli couscous which would definitely hold up to roasted vegetables. Thanks for sharing April!

  14. Can I add one more? This one works great for roasted root vegetables and squashes, especially. Make a soup! Add some stock or broth, heat up, puree’, thickened if necessary and enjoy.

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