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what to do with leftover roast vegetables

You can turn leftover roast vegetables into a bunch of new, genuinely tasty meals instead of just reheating them as-is.

Smart, easy ideas (no waste)

1. Toss into pasta or grains

  • Mix warm leftover roast veg with cooked pasta plus olive oil, garlic, and a bit of cheese for a quick dinner.
  • Make a grain bowl: pile them over quinoa, rice, barley, or couscous, then add something crunchy (nuts, seeds) and a punchy dressing.

2. Turn them into soup or stew

  • Blitz them with hot stock (veg or chicken), a splash of cream or coconut milk, salt and pepper for a silky blended soup.
  • Stir chopped roast veg into an existing soup or stew near the end of cooking for extra flavour and bulk.

3. Make breakfast/brunch dishes

  • Chop and fry with potatoes or leftover roasties to make a veggie hash, then top with a fried egg.
  • Fold them into an omelette, frittata, quiche, or egg bake for an easy make-ahead breakfast.

4. Build salads, wraps, and sandwiches

  • Slice them and toss through leafy greens with feta or goat’s cheese and toasted nuts for a hearty salad.
  • Use them in wraps, quesadillas, or between tortillas with cheese for super-fast “leftover veggie quesadillas.”
  • Stuff them into a grilled cheese or panini for a roasted vegetable sandwich.

5. Turn them into patties, bakes, and comfort food

  • Mash with mashed potato (or sweet potato) and pan-fry as little cakes or “bubble and squeak.”
  • Mix with grains, beans, or TVP to form veggie burger patties, then bake or fry until crisp.
  • Layer into lasagna, enchiladas, pot pies, or baked pasta/rice casseroles for a cosy, oven-baked meal.

6. Blend into sauces and dips

  • Puree roasted veg into tomato sauce to boost flavour and veg content for pasta or pizza.
  • Blend into hummus or other dips for a roasted vegetable twist.

Little pro tips

  • Reheat in a hot oven or skillet, not the microwave, to bring back some crisp edges and stop them going too soggy.
  • If they’re in big chunks, chop them smaller before adding to pasta, grain bowls, or salads so they mix through more evenly.

TL;DR: Turn leftover roast vegetables into pasta or grain bowls, soups, hashes, eggs, salads, wraps, casseroles, or patties, and always reheat them hot and fast for the best texture.

Information gathered from public forums or data available on the internet and portrayed here.