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!
- 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
- Preheat the oven to 375°F (190°C or 180°C for a fan oven).
- Drizzle half the olive oil on a large baking sheet.
- Cut the onion in quarters and then cut each quarter in half.
- 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.)
- Halve the mushrooms or quarter them if they are very large.
- 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.
- Place all the vegetables on the baking sheet.
- Drizzle the rest of the olive oil on top of the vegetables.
- Using clean hands, toss the vegetables to coat them thoroughly in the oil.
- Roast the vegetables for 20 minutes before turning them.
- 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.
- If not using the vegetables immediately, cool them to room temperature, cover and refrigerate.
- 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.
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 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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