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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 stock...one 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.

            1. Add a bit of bread and make stuffing...
              use in casserole with tons of cheese... mmmm cheese

              1. Sounds weird - but I swear it's great: Make and extra-healthy meatloaf with ground bison or the leanest beef you can find. Chop the vegetables small (might be able to do it in a food processor even) -- about the size of peas. Mix with the meat and a bit of whole wheat breadcrumbs. In this case, commercially-available sandwich bread works best, since it's so light. You may need an egg or two depending on your proportions.

                I discovered this technique several years ago when a ridiculously large amount of leftover ratatouille met a surprise gift of five pounds (!) of ground bison. Hands-down the best meatloaf I've ever made, and even better cold on sandwiches.

                The vegetables add flavor, binding and incredible moistness to the meatloaf. It's become my method of preference now, and even works with ground white meat poultry, if you can believe it.

                1. What is wrong with eating them straight up and enjoying the taste of yummy veggies. You can serve them warm or cold, maybe drizzle some balsamic and sprinkle a little parm.

                    1. Roasted vegetable lasagna!

                      I also love to warm them and serve over salad greens with a bit of feta or goat cheese and pine nuts. Love that cold/warm combo. Especially delicious with baby spinach.