How to Turn One Roast Veg Tray Into 3 Meals

If you're after a solid meal, roast veggies are an absolute classic!

Not only are they minimal effort for maximum reward, they serve as a side, a main, and - best of all - leftovers!

Why spend all evening every evening cooking, when you could make a massive roast veggie tray and use it three different ways for three different meals?!

Better than giving you a triple stack of ideas to use roast veggies, we're going one (well, two) steps further and outlining three possible ways on three possible days to make the most of roast seasonal goodies!

On Day 1.

To start, chop and toss together your favourite roast candidates (we recommend carrots, potatoes, beetroot, capsicum and/ or garlic). Toss with olive oil, salt and any dried herbs you enjoy, then roast at 200-220⁰C until they're soft. Once cooked, you can add a dressing (honey-mustard-balsamic vinegar is a top favourite around here!) - or not - whatever tickles your taste buds!

You could serve the freshly roasted veggies with eggs, quinoa, couscous, grilled chicken and/ or halloumi. Otherwise, serve as a side to complement your central dish.

On Day 2.

You could combine the leftover roast veggies with: cooked grains, leafy greens and a tahini or yoghurt dressing for an up-market salad bowl. 

Option 2 would be to enjoy the leftovers in a tortilla or flatbread alongside hummus or pesto and a scattering of leafy greens. Option 3 is to toss the veggies into a pasta dressed with olive oil, pesto and parmesan.

On Day 3.

We're getting inventive: blend the remaining roast veggies with vegetable stock, a splash of coconut cream or milk and fresh herbs. Another idea is to mix the veggies with beaten eggs, cheese and herbs - either bake in the oven or cook in a pan for an easy but hearty dish.

The third option is to transform them into a Buddha Bowl: toss together cooked grains (quinoa, rice, barley, bulgar wheat, etc) with the leftover veggies and drizzle with your favourite dressing. Top with juicy cherry tomatoes, leafy greens and sliced cucumber.

While the options aren't quite endless, they certainly are extensive! We'd love to hear your favourite ways to use leftover roast veggies!