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Leftover roasted vegetables

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I have a big bag of grilled vegetables (yellow squash, zucchini,red, yellow, and orange peppers, mushrooms, and red onion marinated in olive oil and balsamic). Does anyone have any suggestions on how to re-purpose them into something delicious? Maybe some kind of salad, or wrap?

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  1. Omelette. Pasta. Fajitas.

    1. I love having leftover roasted veggies! Some things I do with them:

      - make a wrap with hummous, sriracha and the veggies
      - make a simple garlic and olive oil pasta and toss with the veggies, topped with lots of freshly grated parm
      - eat straight out of the fridge :)

      1 Reply
      1. re: TorontoJo

        A roasted veggie pie would be amazing, too. Your favorite pastry in a straight-sided deep dish, filled with the veggies and feta cheese, top with crust. Bake.

      2. I like to toss them with pasta and sprinkle parmesan on top.

        Or make a panini with grilled vegetables and cheese.

        1. Ina Garten's roasted veg orzo is great and these would work well.

          1. Have you considered making them into soup?
            Add your preferred stock and puree....finish with cream.

            2 Replies
            1. re: fourunder

              I've done the same thing - pureed them and then used them in various soups/sauces/etc.

              1. re: jbsiegel

                Yes to pureed roasted vegetables frozen in ice cube trays, then into a freezer bag. When you have meat, poultry, or seafood drippings, add a cube or two and some dairy and/or wine to make a yummy pan sauce.

            2. I've had this problem too. Besides tossing with pasta and the other suggestions noted, I've frozen them for consumption at another time. Place in 1 layer on a sheet pan, then put in a zip lock bag or container and defrost when you want to.

              1. Fritters?

                1. Fritatta?

                  2 Replies
                  1. re: KatoK

                    I second the motion suggesting a frittata.

                    Using an oven proof skillet (I prefer cast iron), start cooking on the cook top until the bottom of the frittata sets, then remove from cook top and place under the broiler until the frittata is cooked. Keep an eye on the top of the frittata so that it doesn't burn.

                    Remove the frittata from under the broiler and top it with shredded cheese like mozzarella or a mixture of cheeses in the same container found in most supermarkets. Place the frittata back in the oven after turning of the broiler for about a minute until the cheese(s) melt.

                    1. re: ChiliDude

                      I apologize for the lack of good proofreading. The last sentence would make more sense if it were correctly stated.

                      After turning off the broiler place the frittata back in the warm oven for a minute or so until the cheese(s) melt.

                  2. You could used them as the filling of a vegetable strudel.

                    1. These make a wonderful sandwich filling. I especially like this mix with some add'l roasted eggplant.

                      6 Replies
                      1. re: pine time

                        Me too. Or with cheese, or pesto, olive tapenade, vinaigrette. So good. I always make extra grilled veggies to sandwich the next day.

                        Really tasty on focaccia or ciabatta!

                        1. re: nothingswrong

                          Just yesterday, used some of the filling on leftover focaccia, with a thin layer of muhamarra. I actually swooned out loud at the first bite.

                          1. re: pine time

                            That sounds yummy. I've been on a homemade focaccia kick lately and seem to constantly have a loaf on the counter. Going to grill or roast up some veggies today and have a sandwich.

                            This is my favorite sandwich I think, minus the cheese (was prepping a loaf for a few vegan friends): grilled yellow squash and zucchini, roasted red pepper, grilled onion. Spread with homemade walnut pesto and olive tapenade (olives, lemon, garlic, RW vinegar, and herbs).

                             
                             
                             
                             
                            1. re: nothingswrong

                              Wow. Is that food or artwork?

                              1. re: tcamp

                                Truly beautiful, nothingswrong. BTW, I've also been on a focaccia kick, and I'm adding in a bunch of chopped sun-dried tomatoes to the dough, which give it a weird pink hue, but delicious taste!

                                1. re: pine time

                                  Yum, that sounds good too! Love sundried tomatoes with bread.

                                  I've been doing almost exclusively the same focaccia. I can't seem to get enough of it: garlic, rosemary, and Parmesan or Romano on top before baking. Sometimes I'll add cracked pepper or other herbs. I just ran out and want to make another loaf, but accidentally picked up regular flour instead of bread flour. Will have to make another grocery run!

                      2. One thing I like to do with leftover veggies is chop them up and sauté them in a kind of vegetable hash, maybe with some garlic and/or shallots, and then top them with a fried egg with a nice runny yolk.

                        1. Top a pizza/crostini/flatbread.

                          Toss with a little vinaigrette for a salad.

                          Definitely make a sandwich or wrap with hummus.

                          1. I love salads that mix hot and cold- a bowl of chilled greens, the hot roasted veggies with a vinegrette, chopped pecans or walnuts, some chickpeas or lentils and maybe feta or whatever cheese you have on hand.

                            Or- make polenta/risotto/quinoa/etc and serve the veggies ontop with a simple tomato sauce or pesto

                            Or use as a filling for quesadillas or tacos with some black beans and your favorite toppings

                            Or chop and add to a lentil soup

                            Or dip in hummus for a snack

                            1. Veggie chili, and heartily agree with making a frittata. I make frittata on the weekend to use up leftovers.

                              1. How about making soup. Add some cooked lentils, canned tomatoes. chicken stock, spices, etc. Add some shaved parma to the finished soup Yum! Just did this myself, turned out great. Served with crusty bread.

                                1. Lucky you!

                                  I love grilled veggies on a panini with Brie.

                                  1. Yum! I always mean to use them in something, but I never get that far, because they become my go-to cold snack! But one thing I love is a cold roasted veggie salad- just toss a bunch of veggies with a sprinkle of olive oil (if you need to), a squeeze of lemon, some dried oregano, and crumbled feta.

                                    1. Thank You for all of your replies. The veggies became a delicious flatbread, with a little pizza sauce and some mozzarella. As a bonus, my teenage son scarfed it up, and didn't even realize he was eating vegetables!

                                      1. Tabbouleh, rice, or cold pasta salad.

                                        1. Enchiladas, frittata, panini,, pasta dish

                                          1. Spaghetti Squash Primavera: http://www.skinnytaste.com/2014/01/sp...

                                            1. Make a dip in the food processor with goat and cream cheese.

                                              1. I like them as cold snack food, or heated in the microwave and slathered w/butter