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roasted veggies, what do you do with the leftovers.

l
lilmomma Apr 26, 2010 09:22 AM

I just discovered roasted veggies. So now I have been looking at the rack at the grocery store with the super ripe veggies and buying whatever I think I will like. Last week it was cauliflower and tomatoes. I roasted them right away when I got home and plan to use them with pasta. I used some in an omelet over the weekend. what else can I do?

  1. a
    Auriana Apr 27, 2010 11:16 AM

    Quesadillas.

    Puree with cream cheese and/or mayo and/or sour cream for dip.

    Veggie strudel with pesto.

    1. r
      Rasam Apr 27, 2010 11:15 AM

      We never have leftovers, no matter how much and how many I make, someone can be found in front of the fridge late at night polishing off the leftovers.

      1. s
        silverhawk Apr 27, 2010 08:57 AM

        yup, soup. i roast vegetables for soups that need them at any rate, so leftover roasted vegetables are simply a bonus.

        1. Emme Apr 26, 2010 10:09 PM

          Omelettes -- love love love them for this
          along similar lines, quiches and frittatas

          Burritos, tacos

          Topping for baked potatoes

          Lasagnas/Manicotti

          Topping for Savory Cornmeal Pancakes

          Addition to Crab Cakes

          And my #1 favorite use: Straight up with Kosher Salt.

          1 Reply
          1. re: Emme
            bushwickgirl Apr 27, 2010 11:02 AM

            Oh, yes, roasted veggies in tacos...yum.

          2. waver Apr 26, 2010 08:48 PM

            I like the pizza idea.

            One of the best things I ever made, never to be exactly replicated though, was a shepherd's pie made from a leftover lamb shank (and braising liquid) and topped with roasted root vegetables instead of mashed potato.

            1. l
              lexpatti Apr 26, 2010 07:31 PM

              mmmm, I'm in love with roasted veggies and make a lot.
              If you cut/chop small, use as bruschetta on lil toast with hummus as a base - eggplant/mushroom/red onion are great like this.

              I also will mix in some cottage cheese (if I'm trying to go low fatish) and roll it up in phyllo dough and bake it. Also take pizza dough and make lil calzones, can add your fav. grated cheese too.

              it's great mixed with pasta.

              1. h
                harryharry Apr 26, 2010 02:54 PM

                I make cous cous w/ roasted veggies - and if you have merguez sausage, add that.
                Or large(Israeli/Pearl) cous cous w/ goat cheese and roasted vegg -
                or layer on a sandwich and spread w/ mix of ricotta and pesto and balsamic

                1 Reply
                1. re: harryharry
                  groover808 Apr 26, 2010 09:09 PM

                  2nd the couscous, or maybe some quinoa too.

                2. ipsedixit Apr 26, 2010 02:35 PM

                  Puree (and spice it up with some Srircha or tobasco) and use it as a dip for chips, pita, melba toast, etc.

                  1. Cherylptw Apr 26, 2010 02:24 PM

                    I like to take my leftover veggies and top a pizza with them. You can also puree them into a sauce & spoon onto a plate; top with some risotto cakes, add a sprinkle of cheese and you have a main course.

                    1. greygarious Apr 26, 2010 01:38 PM

                      They are good dressed warm, room temp, or cold as a stand-alone salad but also mixed into a tossed salad.

                      Add them to homemade soup or to doctor up canned soup, particularly purees (you can puree the roasted stuff or leave in chunks). Puree them and use as a base for sauce/gravy. I got this idea from Paul Prudhomme's recipe for turkey gravy, in which he sautees sweet potatoes, eggplant, onion, garlic, etc., and purees it. I started doing that - I freeze the puree in 4oz. amounts to use whenever making gravies.

                      I like a sandwich made with room-temp roasted vegetables on a crunchy roll, with a little Ranch dressing, then top with cheese and put into the toaster oven until melted and browning a bit.

                      2 Replies
                      1. re: greygarious
                        b
                        benoit48 Apr 26, 2010 06:21 PM

                        I second the soup idea. Puree them up with some stock, season, and you have a nice veggie soup.

                        1. re: benoit48
                          daily_unadventures Apr 27, 2010 09:49 AM

                          I third the soup idea. I have done that before with a bit of curry powder and it is fabulous because of the sweetness of the roast veg.

                      2. bushwickgirl Apr 26, 2010 10:11 AM

                        Roasted vegetables make nice salads, served more towards room temperature, dressed simply with olive oil and balsamic, white, red or sherry wine vinegar. Depending on what vegetables you're using, add olives, tomatoes, roasted peppers, caramelized onions or whole roasted shallots, herbs, toasted walnuts, hazelnuts or pine nuts, etc. You have lots of possiblities.

                        If you have roasted root vegetables, such as carrots, parsnips or rutabag, or winter squashes, like buttenut, they can be combined with different grains and legumes, such as wheat berries, barley, large couscous, or lentils, or different types of rice. Dress well and add plenty of herbs.

                        Love that roasted caulifower/tomato/pasta idea.

                        1 Reply
                        1. re: bushwickgirl
                          ladyberd Apr 26, 2010 01:24 PM

                          I agree wholeheartedly on the salad idea. I lvoe a roasted veggie salad. I like to sprinkle mine with crumbled feta

                          Cheers,
                          Ladyberd
                          http://ladyberds-kitchen.blogspot.com

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