Roasted Veggies

This is less a recipe than a strategy for creating multiple meals quickly. The idea is to invest a bit of time roasting (or even grilling) many veggies, then using them in various ways during the week.

Veggie Tray

  • 1 eggplant, chopped into 1 in pieces
  • 2 zucchini, sliced in half lengthwise and then chopped into 1 in thick slices
  • 1 red pepper
  • 1 onion, chopped into 6 parts

Potato Tray

  • 6 potatoes, chopped into 1 inch pieces

Tomato Tray

  • 6 roma tomatoes, cut in half

Depending on how much you plan to do with the veggies and how many people you are serving, you might increase the amounts here. For the veggie tray, you could alter the proportions to taste or use peppers in different colors.


  1. Mix the veggies in a large bowl with a healthy amount of extra virgin olive oil, kosher salt and pepper.
  2. Boil the potatoes for 3 minutes and drain. In a separate bowl, mix with extra virgin olive oil, kosher salt, and pepper (as above).
  3. Roast each set (veggies, potatoes, and tomatoes) on a separate cookie sheet. In my tiny oven, I had to do the trays one at a time, each for 40 min at 400 degrees. However, you may have a real oven and be able to get this done much more quickly. Cook the veggies until soft, the potatoes until crispy on the outside and soft on the inside, and the tomatoes as long as suits your vile purpose.
  4. Store the veggies, tomatoes, and potatoes in separate containers for various uses throughout the week!

Note: I didn't add garlic or herbs to the roasted veggies, potatoes, and tomatoes so that they would be more versatile for various other recipes. I also didn't combine the veggies and the tomatoes for the same reason, and because you might want to just add the tomatoes to a recipe without adding the veggies.

Possible Uses

  • Serve either the veggies or the roasted potatoes hot as a side dish.
  • Add the tomatoes to a sauce or recipe calling for canned tomatoes to heighten its tomato-y-ness.
  • Mix the potatoes and veggies with a can of crushed tomatoes, heat for 10 minutes, and serve either on its own or over bread or rice in the style of Spanish pisto. Also a very appropriate accompaniment to Tortilla de Patatas.
  • Add more extra virgin olive oil, red wine vinegar, sugar, and salt to some of the veggies and mash with a fork to make a quick antipasto. You could also add some of the roasted tomatoes, olives, and/or capers if you like. Serve over crackers or bread, or hollow out a loaf of fresh bread and fill with the veggies to make a quick sandwich. Yummy work option: wrap the sandwich in aluminum foil and bring to work. The veggies will soak into and flavor the bread.
  • Use the veggies and tomatoes in Amanda's Israeli Couscous With Roasted Mixed Veggies And Chevre.
  • Toss the roasted veggies and tomatoes with pasta, add cheese.

Are there any other ways you would use these ingredients?




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