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.
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 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
Pasta alla Norma – Vegetarian with a Vegan Option
Vegan Pad Thai with a Gluten Free Option
Roasted Red Pepper Italian Panini
Parsnip Topped Vegetable Pot Pies
Comments & Reviews
Sadhna Grover says
Hi April,
Thanks for giving the good idea of keeping roasted vegetables in the fridge and use later. I never tried before.
April Harris says
You are welcome, Sadhna – I’m so glad you like the sound of it!
Hadia says
How versatile and lovely your roasted vegetables are! Love all the suggestions you shared. Thank you for sharing Pinned and tweeted!
April Harris says
Thank you, Hadia, and thank you for sharing!
Debi says
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.
April Harris says
Thank you, Debi. I like the idea of putting roast veggies in a taco – I’m looking forward to trying that 🙂
Becca @ The Earthlings Handbook says
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.
April Harris says
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.
Janette@culinaryginger says
All great recipes for roasted vegetables. Roasting is my favorite way to enjoy all vegetables.
April Harris says
Thank you, Janette! I love roast veggies too!
Linda (Meal Planning Maven) says
Wonderful post April! I am addicted to roasted veggies and can’t wait to try some of your recipes!
April Harris says
Thank you, Linda 🙂
Nicole Neverman says
Who would have thought that such a deliciously simple vegetable recipe could be so versatile! There are so many fantastic ideas here. Love this!
April Harris says
Thank you, Nicole 🙂
KC the Kitchen Chopper says
I use them in Chopped all time. Thanks for all the healthful ways to use roasted veggies. They are the best! 🙂
April Harris says
They really are the best, KC! And I love your Chopped recipes 🙂
Kecia says
I have to say, my favorite idea is the rice pilaf! Adding the basil pesto would rock!
April Harris says
I love the rice pilaf as well. Thanks, Kecia 🙂
Del's cooking twist says
I love roast vegetables!! This is a very inspiring article to find new ways to use them. Thank you so much, April!
April Harris says
Thank you, Del 🙂
Miz Helen says
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
Joanne T Ferguson says
Love learning new ways to use up veggies minimizing food wastage April! Thanks for sharing Pinned!
April Harris says
Me too, Joanne, and thank you 🙂 Thank you for pinning too!
mjskitchen says
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!
April Harris says
Thank you, MJ! Israeli couscous would be lovely with roasted veggies 🙂
mjskitchen says
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.
April Harris says
Oh yes, please do add this one! Love the idea of using them in soup, MJ. It sounds delicious!
Joanne says
These are delicious ideas! I like just eating the roasted vegetables by themselves too.
April Harris says
Thank you, Joanne. And me too! 🙂
Karren Haller says
I love seeing all the veggies together, I love the variety when served on a plate, a taste of this and that.
Thank you for sharing on #omhgff
Have a lovely weekend!
April Harris says
Thank you, Karren. I hope you have a lovely weekend too!
Angela Johnson says
April, I love roasted veggies of any kind. These are some great ideas. I am definitely pinning!
April Harris says
Thank you, Angela, and thank you for sharing too!
Pamela says
I roast a batch of vegetables a few times a month and through them in my soups, ready made protein bowls, and anything else I can think of. But I never thought of adding chickpeas! Thanks for the tip, can’t wait to try it!
April Harris says
That’s such a good idea, Pamela! I don’t add chickpeas every time, but they make a nice change now and again 🙂 I like that they add protein as well.
Marilyn Lesniak says
Sorry I am late! I have been running behind this making memories! Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
April Harris says
Thank you for pinning and sharing, Marilyn!
Donna Reidland says
My granddaughter has been reacquainting me with the delights of roasted vegetables. I had forgotten how roasting brings out the flavor.
April Harris says
It sounds like your granddaughter and I are definitely on the same wave-length, Donna. Roasting really does bring out the flavour of veggies, that is for sure 🙂
Becca @ The Earthling's Handbook says
Roasted vegetables can be frozen, too, for even longer storage! Here are my ways to use roasted vegetables–only partial overlap with your list!
April Harris says
Yes, they can, Becca! Thank you for sharing 🙂
Leslie says
Great ideas April! I love roasting vegetables, probably my favorite way to make them.
April Harris says
Thank you, Leslie!
Catherine says
Thank you for these tips!
April Harris says
It’s a pleasure! I’m glad you like them, Catherine 🙂