One of my all-time favorite thing to do with an abundance of veggies in my fridge is to roast 'em up.
I loosely followed my Roasted Veggie Feast recipe from TEV for these, though I didn't have any eggplant or mushrooms so I substituted zucchini and extra fennel in their place. That works for me, because I'm not always in the mood for eggplant, but I can pretty much always be in the mood for roasted (or grilled) veggies.
Why? Because the flavors intensify - enhance - caramelize. Simply put, the flavors are magnificent. It's too bad the colors aren't retained in the process, but I'll accept that in exchange for the flavor in this case! Plus, you can always garnish with some fresh herbs to please the eyes as well as the palate.
Why else? Because they are E-A-S-Y to prepare. Chop, toss in some seasonings and olive oil, and let the oven do the rest of the work.
Need another reason to love roasted veg? Think of all the ways you can eat them:
- toss into pasta
- serve with whole grains
- top all over a pizza crust (double yum!)
- use in sandwiches/pita breads (with hummus, vegenaise, etc)
- roll in tortillas and bake (adding beans/tofu/seitan if you want)
- stuff in potato skins (using white or sweet taters)
- puree just a little and use to stuff in dumplings or ravioli
- use in a casserole with grains or beans
- add into veggie patty mixtures(can mash/puree a little if you need)
With all these options, be sure to roast up a mighty big batch of veg to keep extras in your fridge.
One last note... although this pic features a lot of late summer veg like bell peppers and zukes, you can also roast winter veggies - sweet potatoes, celeriac, parsnip - to mention a few. Just be sure to cut them in smaller chunks and give them a little extra baking lovin'! :)