7 Delicious Ways to Reuse Leftover Roasted Vegetables

When the weather turns cool, I roast a big pan of vegetables at least once a week — often two. Fresh from the oven they elevate nearly any meal, and they’re equally good at room temperature or reheated during the week. Sometimes there aren’t enough left because everyone wanders by the tray and grabs a piece — I’m guilty of that too.

Leftover roasted vegetables are very versatile. Below are several ideas for turning them into satisfying meals. Many recipes list roasting steps, but you can simply substitute your leftovers to save time and add depth of flavor.

1. Add Roasted Vegetables to Pasta

Cook a pound of your favorite pasta and toss it with several cups of chopped roasted vegetables and a generous drizzle of olive oil. Finish with freshly ground pepper and, if you like, grated Parmesan, crumbled feta, or goat cheese. This makes an easy, flavorful weeknight meal that’s quick to pull together when you already have vegetables on hand.

2. Make a Grain Bowl

Prepare a batch of grains—farro, barley, quinoa, polenta or even creamy grits—and pile roasted vegetables on top. Chop larger pieces so every bite is balanced. Add texture with seeds, nuts, pickles, or shredded raw vegetables. Making grains ahead lets you assemble bowls quickly throughout the week.

3. Use Roasted Veggies in Soups and Stews

Roasted vegetables add rich caramelized flavor to soups and stews because high-heat cooking concentrates sweetness and depth. Add leftovers near the end of simmering so they retain texture, or blend roasted vegetables with broth for a smooth, comforting puree-style soup. Many pureed soup recipes work well with whichever roasted vegetables you have on hand.

Try using roasted veggies in hearty stews or as the base for a blended vegetable soup. They deepen flavor and simplify prep by skipping initial sautéing or roasting steps.

4. Make Roasted Vegetable Purees

Think of a roasted vegetable puree as a thick, silky soup. Warm leftover roasted vegetables until very tender and puree them with stock, a splash of cream or olive oil, and seasonings that complement the vegetables. Use as a side, a sauce for grilled proteins, or a spread on toast.

5. Add Roasted Veggies to Lasagna

Chopped roasted vegetables are wonderful in lasagna. Layer them sparingly between noodles and cheese so the casserole holds together, or make a vegetable-forward lasagna by increasing the quantity of roasted veg in each layer. You can also replace fresh vegetables in a favorite lasagna recipe with equal amounts of roasted vegetables for added flavor and convenience.

6. Make Roasted Vegetable Enchiladas

Enchiladas are forgiving—mix chopped roasted vegetables with cheese, fill small tortillas, and arrange them in a pan. Top with enchilada sauce and bake until bubbly. Make sure the vegetables are cut small enough to stay in the tortillas, or mix them with a binder like beans or soft cheese to keep the filling cohesive.

7. Add a Sauce or Topping to the Vegetables

A bright sauce or topping can transform leftover roasted vegetables. Dollop chimichurri, tahini, herbed yogurt, pesto, or a simple vinaigrette over warm or room-temperature vegetables to freshen them up. Crispy breadcrumbs, toasted nuts, seeds, or a squeeze of citrus also add contrast and brightness.

Here are a couple of finishing ideas to try on roasted vegetables: roasted cauliflower with chimichurri or roasted asparagus with shallots and Parmesan. These toppings make easy weeknight sides or components in a composed salad or bowl.

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More Roasted Vegetable Recipes!

• Parmesan roasted broccoli
• Roasted broccolini with lemon
• Oven-roasted fall vegetables
• Roasted squash with salsa verde and whipped cheeses
• Pan-roasted Brussels sprouts with chorizo and toasted breadcrumbs
• Roasted winter vegetables with sriracha honey glaze
• Mediterranean pork tenderloin with roasted vegetables