Mixed Roasted Veggies

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I decided it might be a nice to have a huge batch of roasted veggies in the fridge that could then be used in various ways to make fast and delicious dinners. I loved this idea! Maybe I'll make it an official Ladies recipe. I made up a pan of cut eggplant, red pepper, zucchini, and onion. I made a separate pan of cut potatoes. I roasted each until done, about 40 minutes. I then used the veggies in the following ways:

  • ate as is.
  • cooked veggies and potatoes together in crushed tomatoes to make pisto, a dish I learned in Spain.
  • served the roasted potatoes as a side dish.
  • added red wine vinegar, salt, and sugar to the veggies and mashed a bit with a fork to make a spread. Hollowed out part of a ciabatta loaf and filled it with the mixture for a yummy sandwich. Especially good after marinating!

You could also toss with pasta or use to make Amanda's Israeli couscous recipe.

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