1. Quick pasta meal
Pasta tonight? Add last night’s roast pumpkin, onions, carrots and whatever else to the sauce. First, cook chopped garlic and onion in a pan. Stir in diced tomatoes and tomato paste. Then add the vegetables and crumbled feta. Toss with cooked pasta and serve.
2. Lunchbox pies
Make pies for the family. Preheat oven to 200ºC. Sauté half a chopped onion and a crushed garlic clove in olive oil. Mix in 1 1/2 tablespoons of flour. Add 1 1/2 cups of chicken stock. Bring to boil then simmer until slightly thickened. Add 3 cups of finely chopped vegetables. Cook until liquid reduces. Cool. Grease and line a small muffin tray with 3 sheets of puff pastry; fill with vegetable mixture. Brush edges with whisked egg, cover with squares of pastry and press edges to seal. Bake for 20 minutes or until golden.
3. Tasty salad
For a quick meal, combine cooked pasta, leftover roasted vegetables and baby spinach. Dress with olive oil, balsamic vinegar and fresh basil.
4. Hearty soup
Perfect for the cooler months. In a saucepan, cook chopped garlic and onions. Add chopped roasted vegies and vegetable stock. Bring to boil. Use a hand blender or food processor and process till smooth. Return to saucepan to simmer. For protein, add chickpeas or lentils.
5. Just add eggs
Make omelettes with almost any combination of leftover roast vegies: tomato, mushroom, onion, capsicum, zucchini, potato, etc.
6. Fantastic frittata
Mix 3 eggs, 2 cups of roast vegetables, 1/2 teaspoon of paprika and 1/4 cup of parmesan cheese. Pour into a greased baking dish and sprinkle with rosemary. Bake at 180ºC for 15 minutes or until golden. Cool for 5 minutes. Serve.
7. Vegie pan-demonium
Make a stir-fry: Toss chopped leftover veg (beans, carrots, broccoli, cauliflower etc) in a pan with soy sauce or hoisin sauce. For a quick curry: fry onion and garlic, then add coconut milk and curry paste and cubed leftover vegies.
8. Bubble and squeak
For a quick side dish, mash 3 cups of chopped leftover roasted vegetables. Whisk 2 eggs then add 1/4 cup of flour and 1 tablespoon of water. Combine with mashed vegetables. Mould into patties. Spray with oil. Pan-fry each side on medium heat until crisp and golden.
9. Hot filo triangles
Get the kids to help make these. Mash 2 cups of leftover roasted vegetables with 2 tablespoons of strained cottage cheese. Layer 3 sheets of filo in a pile, lightly spraying each layer with olive oil. Place vegie mixture in centre. Brush edges with whisked egg, fold filo into triangles and press to seal. Brush top with egg; sprinkle with sesame seeds. Bake at 200ºC for 15 minutes.
10. Simple stew
Use up leftover vegetables by simply adding them to a stew. Cook meat as you normally would, then add stock and chopped leftover vegi es until heated through.