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3 Things to Do with Roasted Veggies

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Don’t want to salvage food because you don’t eat veggies? Here is a solution with our 3 healthy roasted vegetables recipes.

If you’re like me, at some time or another, your ambition in the kitchen got the best of you and you cooked a bit too much food. I especially did this when it came to veggies. I’d swear up and down that I was going to eat all of the veggies that week only to toss them out that weekend.

So, instead of wasting food, I got wiser and more creative about how I could salvage leftover veggies and better incorporate them in my diet beyond just having them as a side. Here are three of my favorite 3 roasted vegetable recipes – guaranteed to prevent end of week leftovers for sure!

In a large bowl, mix up your favorite veggies. For this recipe, I’m using eggplant, squash, zucchini, butternut squash and red onion. Wash them well and chop them up to desired size. Add to veggies some garlic, a pinch of sea salt and pepper and olive oil. Mix it up and place evenly on a baking tray. Roast veggies in the oven on 420F for about half an hour, or until they’re brown and crispy.

My favorite option is roasted veggies with lean ground beef. Cook the beef in a nonstick skillet for 8 minutes. Season meat with some thyme and sage. When it’s nearly done, add roasted veggies in a skillet, then pour in marinara or tomato sauce. Serve with parmesan and parsley on the top.

Another great recipe is roasted veggies with lemony jasmine rice. Cook jasmine rice in vegetable broth, or use half water and half broth. Put the rice in a large bowl and add olive oil, cilantro, pine nuts and some lemon zest. Mix it up well and add oven roasted vegetables. Mix it up one more time and serve. Enjoy it with your choice of protein or by itself. If you’re a fan of soy sauce, it would go great together.

Third option is Texas lonestar roasted vegetable frittata. It’s very easy to make, and you will be very satisfied with the taste. Beat eggs in a bowl with fennel seeds, thyme, sea salt and pepper. Add greek yogurt and beat the eggs one more time. Spray iron skillet with olive oil, add roasted veggies and pour in the eggs. Add some parmesan on the top and bake.

I hope you got some great ideas on what to do with roasted vegetables, and I hope you enjoy these 3 great vegetable recipes


Recipe 1


Prep 10min
Cook 30min
Total 40min

Ingredients for 6 servings

Serving Size approximately 1 1/4 cups
  • 1 medium eggplant, chopped into 1-inch pieces
  • 1 yellow squash, chopped into 1-inch pieces
  • 200g butternut squash, chopped into 1-inch pieces
  • 1 zucchini, chopped into 1-inch pieces
  • 1 medium red onion, chopped into chunks
  • pinches of sea salt & pepper
  • 1 tablespoon garlic
  • 2 tablespoons extra virgin olive oil


Step 1

Set oven to 420F.

Step 2

Wash then chop up the veggies. Place them in a large bowl and toss with garlic, sea salt & pepper and olive oil.

Step 3

Arrange the veggies on a baking tray lined with parchment paper.  Depending on how large your baking sheet is, you may need to use two in order to not overcrowd the veggies – that will result in soggy roasted veggies.

Step 4

Roast for 25 to 30 minutes, or until the edges of the veggies have browned and are crispy. Tip: for the final minute or 2 of cooking, switch the oven to broil.

Step 5

Enjoy immediately! If you are saving these for meal prep, be sure to allow the veggies to cool down before packing them in your containers.

Recipe 2

Meaty Roasted Vegetable Ratatouille

Prep 5min
Cook 15min
Total 20min

Ingredients for 4 hearty servings

  • 1 lb extra lean ground beef
  • 1 teaspoon dried thyme
  • 4 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
  • 1 teaspoon dried sage
  • 3 cups low-calorie marinara (or tomato sauce)
  • 4 tablespoons parmesan
  • sea salt & pepper to taste
  • Garnish
    • fresh parsley


Step 1

Set a nonstick skillet on medium heat and spray with olive oil. Add the lean ground meat and chop it up while it cooks in the skillet. Add the seasonings and continue to cook it up in the skillet, about 6 to 8 minutes.

Step 2

When the meat is about 95% cooked with just a few visible pink pieces of beef, add the roasted veggies and marinara.

Step 3

Reduce the heat and continue to stir, bringing to a light simmer for 3 to 5 minutes.

Step 4

Serve immediately and enjoy each serving with shredded parmesan and parsley if desired.

Recipe 3

Lemony Jasmine Rice & Roasted Vegetable Mix

Prep 5min
Cook 25min
Total 30min

Ingredients for 5 servings

Serving Size approximately 3/4 cup
  • 1 cup uncooked jasmine rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/3 cup cilantro, chopped
  • 1/3 cup pine nuts
    • Substitute: crushed walnuts OR shaved almonds
  • 2 teaspoons fresh lemon zest
  • 3 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
  • sea salt & pepper to taste


Step 1

Cook the jasmine rice according to the instructions given; however, instead of using water, use vegetable broth. You can also use half water and half broth.

Step 2

Add the rice to a bowl and fluff with a fork. Add olive oil, cilantro, pine nuts and lemon zest NOT lemon juice. Fold everything together with a spatula.

Step 3

Add the roasted vegetables and continue to mix everything together. Season to taste with sea salt & pepper.

Recipe 4

Texas Lonestar Roasted Vegetable Frittata

Prep 5min
Cook 25min
Total 30min

Ingredients for 4 servings

  • 4 eggs
  • 4 egg whites
  • 1 1/2 teaspoons fennel seeds
  • 1 teaspoon thyme
  • pinch of sea salt & pepper
  • 1 tablespoon 2% Greek yogurt
  • 2 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
  • 1/4 cup shredded parmesan cheese (optional)
  • Sriracha to taste
  • olive oil spray


Step 1

Set oven to 420F.

Step 2

Beat eggs and egg whites with all of the ingredients except for the roasted veggies and parmesan.

Step 3

Spray a 10-inch cast iron skillet, or nonstick skillet, with olive oil. Add the roasted vegetables to the skillet, then pour in the eggs. Sprinkle parmesan on top.

Step 4

Bake for 25 minutes or until the eggs are cooked through. Allow to slightly cool, then enjoy with sriracha.

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Prep 25min
Cook 1h 35min
Total 2h
Total Calories: 820cal
Total Carbs: 67g
Total Fats: 37g
Total Protein: 51g
Total Fiber: 14g
Total Sugar: 7g
About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!