6 Easy Ways to Use Leftover Vegetables

6 Easy Ways to Use Leftover Vegetables

Description: Reduce food waste and save money with these six easy ways to use up leftover vegetables before they go bad. From stir-fries to roasted vegetables, there's a method for every type of leftover.

Ingredients

Instructions

  1. 1. Stir Fry: Great for bell peppers, onions, broccoli, carrots, squash, mushrooms, eggplant, cabbage, asparagus, spinach, peas. Stir fries are incredibly fast, you can add just about ANY meat or vegetable to them, and they’re different every time. You can change up the sauce every time too. Use a basic soy based stir fry sauce, a coconut based sauce, or even take a short cut and use a bottled sauce. Top with leftover green onion and cilantro.
  2. 2. Pizza: Great for spinach, kale, broccoli, tomatoes, mushrooms, bell peppers, onions, eggplant, zucchini. Scan your fridge for leftover vegetables, leftover cheese, even your leftover meat from the week and toss it onto a pizza. For a faster option, make French Bread Pizzas, “Quick Fix” tortilla pizza, or even a Pizzadilla.
  3. 3. Pasta Salad: Great for zucchini and yellow squash, onions, spinach, kale, mushrooms, asparagus, tomatoes, bell peppers, broccoli, cucumber, peas, radishes, cauliflower. Cook some pasta, chop your vegetables, add a little cheese, and douse with your favorite dressing. You can use your favorite bottled dressing, make your own homemade balsamic vinaigrette, a lemony garlic vinaigrette, or even something creamy.
  4. 4. Frittatas, Omelets, and Scrambles: Great for tomatoes, onions, zucchini and yellow squash, spinach, kale, mushrooms, asparagus, bell pepper, broccoli, avocado. Add chopped vegetables to a skillet with a couple eggs for a quick vegetable scramble. You can also bake vegetables into your eggs like in a frittata, bake them into little “egg cups”, fold them into an omelet, or a breakfast egg quesadilla.
  5. 5. Soup: Great for potatoes and sweet potatoes, onions, celery, carrots, mushrooms, spinach, kale, cabbage, corn, peas, cauliflower. Toss whatever vegetables you have into a pot, add some water or broth, a bunch of herbs and spices. One quick way to use leftover vegetables in soup is to toss them into a bowl of instant ramen. Many other soups can have just about any vegetable added to them without changing the flavor profile too much.
  6. 6. Roast Them!: Great for potatoes and sweet potatoes, carrots, radishes, carrots, mushrooms, eggplant, bell pepper, broccoli, winter squash (butternut, acorn, delicata, etc.), beets, cauliflower. Chop them up, toss with oil, salt, pepper, or your favorite seasoning blend, and roast in a 400ºF oven until they’re caramelized. Roasted vegetables are great on salads, sandwiches, bowl meals, pizzas, pasta, burritos, tacos, omelets, or more. You can also roast them right on the sheet pan with some meat.