Last week, I made ratatouille for the first time, and it was so good — a seasonal delight. I used Smitten Kitchen’s Ratatouille’s Ratatouille recipe, and I highly recommend it. I was a little overzealous with cutting vegetables, though, and I ended up with more vegetables out of the dish than in the dish.
The next morning, I roasted a large baking sheet full of the remaining vegetables in my oven, adding extra onions and garlic. I made Panini for lunch using the roasted vegetables, whole grain rolls, pesto and goat cheese (see the photo above), but I still had a lot of vegetables left.
I used mozzarella cheese on my husband’s sandwich — putting hummus spread on the bread before filling it with the roasted vegetables would have worked, too. I got to wondering what else I could do with the vegetables.
So, I posed a question to my Facebook friends, “How can I incorporate roasted vegetables into meals.” I got plenty of suggestions.
- Add them to lasagna or pizza
- Simmer them in broth to make a quickie soup
- Top a salad with them
- Toss with some beans and vinaigrette for a yummy cold side dish
- Add to a pasta salad
- Puree with broth into a soup
- Throw them over some pasta and add chicken or shrimp and a little locatelli cheese
- Make roasted veggie risotto
- Create an Italian-style fried rice
- Puree them and put them into a meatloaf
- Cook up some organic ground beef or buffalo and mix in the roasted vegetables. Lightly season with salt/pepper
- Make a filling for Quesadillas
- Add to omelets
- Use them for pasta primavera
- Make roasted vegetable hoagies. Pile them on and melt some provolone over the top.
- Puree and add to pasta sauce
- Use them in a frittata
- Make tacos or veggie burritos, just need some Mexican cheese and salsa or pickled jalapenos
- Serve cold on a toasted English muffin with drizzle of olive oil
- Stir into leftover macaroni & cheese (homemade, preferably)
Do you have other suggestions for incorporating roasted vegetables into meals?