too many roasted veggies!
Yesterday I went to the farmers market and bought eggplant, zucchini, red onions, green, orange, and yellow peppers, and portobellos. I roasted/grilled them all under my broiler with just olive oil, salt and pepper (can't have a BBQ in my building). I used about a quarter of the veg on hollowed out baguette with feta and home-made black olive paste for a picnic today...what should I do with the rest of it? Lasagna and pizza come immediately to mind...anything more creative?
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13 Comments:
If it wasn't so hot, I'd say soup.
It would make a lovely salad, maybe with rice or pasta. Hot or cold. Or bulghur.
Chop it fine and make a tapenade/bruschetta topping.
Pizza sounds really good, too. I'd probably start there.
dbcurrie at 1:05AM on 07/06/08
What about making some couscous and tossing them in at the end? Or roast some tomatoes and puree the whole lot together, season, and have it over pasta?
beth1 at 2:02AM on 07/06/08
I make a roasted veggie stew with pretty much everything you have listed, but also add some roasted jalapeno peppers. Heat it through w/Muir Glen Crushed tomatoes, a little olive oil, S&P, and black olives. Good hot, really good cold.
chisai at 5:51AM on 07/06/08
Incorporate them into a meat loaf...they'll keep it very moist. Finish with a ketchup/balsamic glaze and bake.
bessfour at 6:41AM on 07/06/08
Pizza. You're talking about one of the ultimate toppings.
therealchiffonade at 7:28AM on 07/06/08
You have all of the ingredients to make my favorite dish--ratatouille!
Portabella burgers, moussaka for the eggplant, zucchini bread, panninis, plus the great salad suggestions.
If you're really overwhelmed it might be easiest to cook them all and marinate them for incorporating them in a variety of dishes over time, or freezign them
HeartofGlass at 7:35AM on 07/06/08
Use them for a vegetarian lasagna or toss with some penne, fresh herbs and a little parmesan--this is good hot and the next day as a cold salad.
smallblondemom at 10:17AM on 07/06/08
add them to some cooked kasha or quinoa with some fresh mozzarella, a good drizzle of delicious olive oil and a healthy sprinkle of salt.
philosophotarian at 4:12PM on 07/06/08
Quiche! Yum! Roasted veggie quiche sounds fantastic...or a frittata, whatever your pleasure.
rosezilla at 6:08PM on 07/06/08
make roasted veggie stock... and use it as a base for a soup or rissotto...
MadelynRodriguez at 9:26PM on 07/06/08
Stuffed zucchini !
stacemace at 11:55PM on 07/06/08
Quesadilla :D
feriorrenna at 12:34AM on 07/07/08
This is my family's favorite dip and it flies off the buffet table when I serve it at parties.
Place all of the vegetables into a blender. Add 1/2 cup of nonfat lowfat yogurt and some spices of choice...I prefer a bit of cayenne, salt, pepper, cumin and garlic powder.
Blend until smooth. If it's too thick, add a bit more yogurt. Let the flavors meld in the fridge for an hour or more and use as a dip for more veggies, or with tortilla chips.
englishlover at 9:56AM on 07/14/08