20 Ways to use roasted summer vegetables – by Robin Shreeves

When the vegetables are abundant in late summer, roasting them is a great way to use a lot at once.  Check out 20 ways to use roasted vegetables in some or your cooking ideas.  With all of these options, there’s no reason to ever let vegetables go bad in your crisper.

  1. Add them to lasagna or pizza
  2. Simmer them in broth to make a quickie soup
  3. Top a salad with them
  4. Toss with some beans and vinaigrette for a yummy cold side dish
  5. Add to a pasta salad
  6. Puree with broth into a soup
  7. Throw them over some pasta and add chicken or shrimp and a little locatelli cheese
  8. Make roasted veggie risotto
  9. Create an Italian-style fried rice
  10. Puree them and put them into a meatloaf
  11. Cook up some organic ground beef or buffalo and mix in the roasted vegetables. Lightly season with salt/pepper
  12. Make a filling for Quesadillas
  13. Add to omelets
  14. Use them for pasta primavera
  15. Make roasted vegetable hoagies. Pile them on and melt some provolone over the top.
  16. Puree and add to pasta sauce
  17. Use them in a frittata
  18. Make tacos or veggie burritos, just need some Mexican cheese and salsa or pickled jalapenos
  19. Serve cold on a toasted English muffin with drizzle of olive oil
  20. Stir into leftover macaroni & cheese (homemade, preferably)

Original list and full article from Mother Nature Network.