Winter leads itself to warm roasts. But if you are like me and always cook too much (must the the caterer in me!) what can you do with the leftover veggies? There’s definitely no need to throw them away. Leftover vegetables can save you time in preparing for your meals the next day. Let me show you how, I’ve got 10 great tips on how to use them:-
Saute some onions, leeks & fresh thyme. Mix in your leftover veg. Beat eggs, a dash of cream, salt & pepper. Mix all together, pour in into a non stick saucepan and bake in the oven. Voila!
Turn your veggies into a family favourite sans meat.
Who doesn’t love pastry? Use your veggies to jazz up a tart, serve with some slow roasted cherry tomatoes, rocket and pesto on the side. Lunch is served.
Heat your leftover veggies in a saucepan, add some vegetable or chicken stock and some fresh herbs, then puree into a creamy full-of-goodness soup.
Chop your veggies into small cubes, mix in some kidney or pinto beans. Wrap them up with a tortilla, smother with sour cream & grated cheddar. Bake in a hot oven then serve with guacamole and fresh tomato salsa. (and maybe a Margarita!)
Smear a wrap in homemade or store-bought hummus, add baby spinach, your leftover veggies and crumbled feta and you have a 5 minute meal. Done.
I have a homemade curry paste kept in a jar in my fridge so that I can make a curry in a hurry! Saute off the paste, add coconut milk, my veggies, a squeeze of fresh lime. Steam some rice and top off with fresh coriander.
Purchase a pizza base from the supermarket (pita bread will do too!). Top with passata or tomato paste, sprinkle with oregano. Then add your veggies, feta cheese, grated mozzarella and fresh basil. Buon Appetito!
For a great start to the day, use your veggies in an omelette. Serve with slow roasted tomatoes and mushrooms.
So maybe next time you cook a roast or even just when you have the oven on cooking something else, you can consider adding a few extra veggies….