HOME > Chowhound > Home Cooking >


What to do w/ my roasted peppers and eggplant?

With a teen, a baby and a job, I can barely remember where I left my shoes, much less figure out new and interesting things with my beautiful CSA veggies. I threw two eggplants and about 5 red peppers in the oven and roasted them, figuring I'd come up with a tasty dish for them later.

So help me out, folks! What can I make w/ my roasted veggies? I'm not interested in spread and dips, b/c i feel like I need to make my kitchen time count towards substantive meals. So main dishes would be most appreciated!

Thanks in advance for your thoughts!

  1. Click to Upload a photo (10 MB limit)
  1. Right off the top I was wondering if you sliced/diced etc. the vegetables before roasting them. Did you use EVOO and salt & pepper? My second thought was to throw them - or some of them - into a simple tomato sauce:
    EVOO, minced garlic, canned tomatoes, basil/oregano , salt & pepper

    Cook some Spaghetti or Linguine and use some of the sauce for that, make a cut pasta like Penne and bake in the oven with some sauce and cheese....Once you have the basic sauce you can use it in many incarnations.

    I'm sure others will have more and varied ideas.....

    1. If they are sliced, I would make sandwiches...crusty bread, some soft goat cheese and roasted veggies are one of my favorite sandwich combos.
      If they are more of a dice or chop, I would toss them with pasta, a bit of olive oil, pepper and (again) some goat cheese.

      1. I would tos them with orzo, olive oil, basil and feta and lemon juice for a wonderful dish that will be gret at room temp.

        1. My first thought was pasta...Toss in a jar of tomato sauce, some kalamata olives, capers and feta for a great mediterranian dish...Sandwiches would also be great, esp. if you have a panini press...Soft roll, goat cheese, tomatos, peppers and eggplant, great veggie sandwich. My last suggestion is buying ready made pizza dough (Trader Joe's makes it) or a Bobali, if you really ant to be quick...and do a make your own pizza night. Add tomato sauce, black olives, onions and mozzerella for a great veggie pizza, or throw some spicy sausage on it if you need the meat. Actually (and this really IS the last suggestion!) mix up some ground beef/pork, stuff some red peppers with cheese, meat, peppers and eggplant, and bake untill soft for some stuffed peppers.

          1. do a twist on Babaganoush (sp?)

            1. If you roasted the eggplant whole, you are halfway to the Stir-fried Eggplant from Deborah Madison's Vegetarian Cooking for Everyone. Not caring for, or wanting to buy, chili paste, I winged it. Essentially, peel the roasted eggplant and chop it up, set aside. Sautee diced onion/shallot/scallion (- whatever). Stir in garlic, minced/grated fresh ginger, a little tomato paste, soy/teriyaki/hoisin/black bean sauce(whatever). Then stir in the eggplant and some fresh chopped tomato. This is incredibly delicious. The fresh ginger is important. I put it on pasta and bruschetta (with cheese). I'd put the peppers in as well, and if I wanted something with meat, some chicken strips at the saute stage, or stir in cooked chicken, pork, beef, fish,or sausage at the end.

              1. You could make a pasta sauce with them if they were diced, if they were sliced then what I like to do is just savour the flavours by putting them in sandwhiches with a bit of a creamy dressing (a tahini dressing words great, mixing tahini with some lemon juice, salt, and water, whisking until creamy and tasting to see if it needs anything else)
                Is this going to be a vegetarian dish? If it needs meat you could do a meatball sort of sandwhich or flavourful burger.

                1. Use 1-1/2 to 2 cups as the add-ins in your favorite quiche recipe. Or use as a topping for pizza, fresh dough if you have it, or toasted English muffins for a shortcut.

                  1. Stick them in the freezer and later in the winter have them with pasta etc.

                    1. I love bread salad. Roast all kinds of veggies--you will need some onions and garlic roasted with what younow have. Cube, use some sea salt, throw in big bowl with croutons*, some fresh tomatoes, add a vinegarette, and let salad sit an hour or so. Can add some torn lettuce or arrugula if desired.

                      * I make my own with heavy or dense white bread--ciabatta or como or peasant bread. spray with olive oil or butter, toss with favorite savory herbs (salt, pepper, garlic, basil, oregano, thyme, etc) and bake at low temp until hard. the idea is that the juices form the dressing and veggies softens the bread (but not to mush) and mixes the flavors.

                      1. I made a lot of really good "sauce" this way last year from all my weeks of leftover csa veggies...whatever I had left after a week or so, I would cut up, toss with evoo s+p and roast, then toss in the food processor and give a whirl. Depending on the thickness or your liking you can add some water/stock, but I found this to be a really good non traditional pasta sause, and it freezes well if you want to use it later in lasagna, etc....

                        1. i'd use them to fill an egg white omelette

                          mix with ricotta to fill manicotti or canneloni

                          add them to lasagna or stir fry with shirataki noodles

                          take phyllo dough; cut into squares, put a dollop of the veggies and some cheese in the middle then top with another phyllo square securing the edges... bake till puffy and golden.

                          a twist on quesadillas