Here is a simple guide to repurposing all of your favorite roasted veggies.
Add to salad
Roasted broccoli, mushrooms or even potatoes add a nutritious, earthy touch to a fresh salad.
Make a wrap
Stuff leftover roasted veggies into a tortilla with a few spoonfuls of creamy tahini and to create a simple yet wholesome, Mediterranean lunch on the go. Mini tortillas make for awesome tacos as well!
Add to eggs
Repurpose last night’s dinner by adding a scoop of roasted asparagus or zucchini into an omelette or frittata.
Make them into a dip
Believe it or not, you can turn roasted veggies into a game day snack. Blend some roasted beets, red peppers or cauliflower with hummus or yogurt and a few seasonings for a quick and delicious dip for crackers or fresh veggies.
Pasta dishes
Roasted cherry tomatoes and goat cheese may just be the easiest, tastiest pasta sauce you’ve ever made. A layer of leftover butternut squash in lasagna is also an easy way to sneak veggies into a comforting pasta dish.
