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3 Things to Do with Roasted Veggies

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

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!

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Easy Roasted Vegetables Recipe

Ingredients

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
  • 1 zucchini, chopped into 1-inch pieces
  • 200g butternut squash, chopped into 1-inch pieces
  • 1 medium red onion, chopped into chunks
  • 1 tablespoon garlic
  • pinches of sea salt & pepper
  • 2 tablespoons extra virgin olive oil
Steps
  1. Set oven to 420F.
  2. Wash then chop up the veggies.  Place them in a large bowl and toss with garlic, sea salt & pepper and olive oil.
  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.
  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.
  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.

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Calories
83
Protein
2g
Fat
5g
Carbs
9g
Sodium
Fiber
4g
Sugar
2g
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Meaty Roasted Vegetable Ratatouille

Ingredients

quick roasted veggie ratatouille - roasted veggie meals

Ingredients for 4 hearty servings

  • 1 lb extra lean ground beef
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
  • 3 cups low-calorie marinara (or tomato sauce)
  • 4 tablespoons parmesan
  • sea salt & pepper to taste
  • Garnish
    • fresh parsley
Steps
  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.
  2. When the meat is about 95% cooked with just a few visible pink pieces of beef, add the roasted veggies and marinara.
  3. Reduce the heat and continue to stir, bringing to a light simmer for 3 to 5 minutes.
  4. Serve immediately and enjoy each serving with shredded parmesan and parsley if desired.
Calories
326
Protein
29g
Fat
15g
Carbs
17g
Sodium
Fiber
5g
Sugar
2g
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Lemony Jasmine Rice & Roasted Vegetable Mix

Ingredients

lemon jasmine vegetable rice - roasted veggie meals

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
Steps
  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.
  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.
  3. Add the roasted vegetables and continue to mix everything together.  Season to taste with sea salt & pepper.
Calories
241
Protein
5g
Fat
9g
Carbs
36g
Sodium
Fiber
3g
Sugar
2g
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Texas Lonestar Roasted Vegetable Frittata

Ingredients

Texas lonestar frittata - roasted veggie meals

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
Steps
  1. Set oven to 420F.
  2. Beat eggs and egg whites with all of the ingredients except for the roasted veggies and parmesan.
  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.
  4. Bake for 25 minutes or until the eggs are cooked through.  Allow to slightly cool, then enjoy with sriracha.
Calories
170
Protein
15g
Fat
8g
Carbs
5g
Sodium
Fiber
2g
Sugar
1g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.