The other day I had two things: a lot of good fresh fall vegetables and a little extra time. So I went to my happy place…the kitchen. I decided to roast the vegetables. I started peeling, chopping and layering. This was going to be a big honking batch of veggies! Mushrooms, bell peppers, butternut squash, onions, celery…Yum!
A big batch it was. After they were chopped, I dusted the vegetables with salt, pepper, basil, and parsley then sprinkled olive oil and a bit of balsamic vinegar on them as well. After a good healthy stir, I poured them onto a lined baking dish and placed them in a preheated 400 degree oven. Almost immediately, warm succulent aromas began to fill the house. My mouth began to water with those decadent scents wafting though the air.
I checked the vegetables after 15 minutes in the oven and couldn’t resist sneaking a taste. Ooh! What a delicious bite! Back into the oven for a few minutes, and then they were ready. We enjoyed the roasted veggies with lovely grilled salmon.
Did I mention that it was a big ol’ batch of fall veggies? And that I love leftovers? Did we ever have leftovers! But that’s okay. They were fantastic to have around. And like spaghetti, the vegetables were more flavorful as leftovers.
Leftovers day one: Roasted veggies made an amazing addition to an omelet the next morning.
Leftovers day two: I cooked quinoa to mix into the vegetables. That created a powerhouse side dish of veggies and quinoa.
Leftovers day three: Roasted veggies piled on a turkey sandwich. Who needs mayo??
And that is what you do with leftovers my friends. I used a little extra time to cook big, and had nutritious leftovers to launch other dishes.
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