Want to have an arsenal of easy, last minute meals at your fingertips? Try my 10 Favourite Ways to Use Roasted Vegetables! If you love to be prepared for easy meals during the week, then having roasted vegetables on hand in the fridge will make you smile. It means you are only minutes away from creating something delicious, nutritious and perfect for a meatless meal or as a side dish anytime.
What Vegetables Should I Use?
Most vegetables roast really well, and you can use just about any combination. One versatile mix is peppers, zucchini (courgettes) and red onions. You can use whatever colour peppers are on sale on any given week to keep things frugal. Root vegetables like sweet potatoes, squash, parsnips and carrots work together well. I also like to combine root vegetables with peppers and zucchini. Brussel sprouts roast well, but add them towards the end of cooking time because they cook really quickly. You can also add mushrooms to your veggie combination.
The cooked vegetables will keep in the fridge for about five days so it’s easy to keep them on hand for busy days and making them is simple. Click here for my Easy Flexible Roast Vegetables Recipe.
Here are 10 Ways to Use Roasted Vegetables 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.
Roasted Vegetables are delicious in quiche. My Easy Vegetarian Quiche recipe is the work of moments and makes a great light lunch or supper.
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 harissa 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 for a twist on traditional tagine. 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.
Revitalise your weekly meal rotation with my Top 10 Ways to Use Roasted Vegetables! It makes cutting back on the amount of meat you eat both simple and delicious!
More Vegetarian Recipes