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Dec 22, 2008 10:08 AM

what to do with tons of roasted vegetables?

I have a lot of roasted veg....cauliflower, broccoli, onion, peppers, grape tomatoes......simply roasted with olive oil, salt, pepper, and a few cloves of garlic.

soup? dressing for pasta?


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  1. soup! puree and add some of my favorite soups in the winter. or cold antipasti with cheese and sliced Italian deli meats...sandwiches?

    1. I might use the cauliflower and broccoli along with some chicken stock to prepare a soup, or combined in a cheese soup base. The rest of the ingredients look like a very nice spaghetti sauce (may have to add some more tomatoes and garlic) when simmered for a good long time and maybe an immersion hand blender to achieve the consistency you like.
      How about a pasta primavera?

      1. Could be a great filling for sub sandwiches with some cream cheese or goat cheese and some nice Italian style dressing. Use a good crusty Italian bread style bun or ciabatta.

        1. Just throw them over pasta and add parmesan cheese. Mmm...

          1. Make some polenta, heap on some roasted veggies, add a fried (or poached) egg on top of that. Delicious! I actually ate this for 3 dinners in a row once.