You roasted a big tray of vegetables with the best intentions. Maybe you meal-prepped on Sunday. Maybe you made too much for dinner. Either way, now they’re sitting in your fridge, and you’re wondering what to do with them besides reheating and eating them plain.
Good news: leftover roasted vegetables are actually better than fresh ones for a lot of recipes. The caramelization has already happened. The flavors have concentrated. You’ve done the hard work. Now you just need to transform them into something that feels completely new.
Here are seven ways to turn those leftovers into meals worth getting excited about.
1. Roasted vegetable grain bowl with tahini dressing
This is probably the easiest transformation, but don’t underestimate it. A grain bowl built on leftover roasted vegetables feels intentional, not like you’re just eating scraps.
Start with a base of quinoa, farro, or brown rice. Warm your roasted vegetables gently in a pan or microwave. Add some fresh elements for contrast: a handful of greens, some pickled onions, maybe a soft-boiled egg if that’s your thing.
The key is the dressing. Whisk together tahini, lemon juice, a splash of water to thin it out, garlic, and salt. Drizzle it generously. The creamy, tangy dressing ties everything together and makes the bowl feel restaurant-quality. Roasted sweet potatoes, cauliflower, and Brussels sprouts work especially well here.
2. Loaded vegetable quesadillas
Quesadillas are criminally underrated as a vehicle for leftovers. The crispy tortilla, melted cheese, and roasted vegetables create something that tastes way better than the sum of its parts.
Roughly chop your roasted vegetables so they lay flat. Spread them on a flour tortilla, add shredded cheese (I like a mix of cheddar and Monterey Jack), and fold it in half. Cook in a dry skillet over medium heat until golden and crispy on both sides.
Serve with sour cream, salsa, and fresh cilantro. Roasted peppers, zucchini, and onions are ideal here, but honestly, almost any combination works. The cheese acts as glue, and the roasted flavor adds depth you’d never get from raw vegetables.
3. Creamy roasted vegetable pasta
When I was backpacking through India years ago, I learned that the best meals often come from using what you have. This pasta embodies that philosophy perfectly.
Cook your pasta of choice. While it’s boiling, blend half your roasted vegetables with a splash of pasta water, cream or cream cheese, garlic, and parmesan until smooth. Toss the pasta with this sauce, then fold in the remaining whole roasted vegetables for texture.
The blended vegetables create a silky, flavorful sauce without needing a ton of cream. Roasted butternut squash, carrots, or red peppers make particularly good bases. Finish with fresh basil, a crack of black pepper, and more parmesan.
4. Vegetable frittata
A frittata is basically an omelet that doesn’t require any flipping skills. It’s also one of the best ways to use up random roasted vegetables because eggs are incredibly forgiving.
Whisk six to eight eggs with salt, pepper, and a splash of milk. Scatter your chopped roasted vegetables in an oven-safe skillet, pour the eggs over them, and cook on the stovetop until the edges set. Then slide the whole thing under the broiler for a few minutes until the top is golden and puffed.
Add crumbled feta or goat cheese before broiling for extra richness. This works for breakfast, lunch, or dinner, and it’s even good cold the next day. Roasted asparagus, tomatoes, and zucchini are particularly good in frittatas.
5. Mediterranean stuffed pita pockets
Sometimes you want something handheld. Stuffed pitas filled with roasted vegetables feel like proper street food without any of the effort.
Warm your pita bread and slice it open to create a pocket. Spread hummus generously on the inside. Stuff with your roasted vegetables, then add fresh cucumber, tomatoes, and a drizzle of tzatziki or more tahini.
The contrast between the warm roasted vegetables and cool, creamy sauces is what makes this work. Roasted eggplant, bell peppers, and red onions are perfect here. Add some crumbled feta and a sprinkle of za’atar if you want to go all in.
6. Roasted vegetable and white bean soup
Soup might not be the first thing you think of, but roasted vegetables make an incredibly flavorful base. The caramelization adds a depth that raw vegetables simply can’t match.
Sauté some garlic and onion in a pot, then add vegetable broth, a can of white beans, and your roasted vegetables. Simmer for fifteen minutes. You can blend part of it for a creamier texture or leave it chunky.
Season with fresh herbs like rosemary or thyme, a squeeze of lemon, and good olive oil to finish. Roasted tomatoes, carrots, and fennel make an especially good soup. Serve with crusty bread for dipping, and you’ve got a meal that feels like it took hours.
7. Savory vegetable galette
A galette is basically a rustic, free-form tart. It sounds fancy, but it’s actually easier than making a proper pie because imperfection is part of the charm.
Use store-bought pie dough to keep things simple. Roll it out, spread ricotta or goat cheese in the center, and pile your roasted vegetables on top. Fold the edges up and over, leaving the center exposed. Brush with egg wash and bake at 400°F until golden.
The creamy cheese, flaky crust, and concentrated vegetable flavors create something that looks impressive but requires minimal effort. Roasted beets, onions, and butternut squash are stunning here. Fresh thyme and a drizzle of balsamic glaze take it over the top.
The bottom line
Leftover roasted vegetables aren’t a problem to solve. They’re an opportunity. The hard work of chopping, seasoning, and roasting is already done. Now you just need to point them in a new direction.
The recipes above cover everything from quick weeknight dinners to impressive weekend meals. Pick one based on what you’re craving and what vegetables you have. And next time you roast a tray of vegetables, maybe make extra on purpose. Future you will be grateful.
