Roasted Veggies Three Ways

Just a quick post with a few ideas because I wanted to send this off to a friend. I will update later with specific ingredients. You who know me know i am NOT a recipe girl. I'm more a good enough gal... so consider this a canvas for your creative abilities.

My friend J gave me a great tip on how to expand the use of roasted veggies. First, you roast a ton of veggies at around 400-425F for as many minutes as it takes to get them done. Maybe half an hour. I use cauliflower, eggplant, peppers, zucchini, carrots, sweet potato. The list is endless. Then divide it into three batches.

Batch one: Add tomato sauce and italian spices. Freeze. Thaw, heat and put on pasta, or bread sticks or make pizza.

Batch two: Add curry sauce (or spices) and maybe some coconut milk. Freeze. Thaw, heat and serve on rice, or polenta or eat with a spoon.

Batch three: Whirl in the blender or food processor and make a dip. You might add Greek yogurt if you want. I can't recall what else she adds to this batch because I have yet to make it but you get the idea. You could add chick peas and make a veggie hummus. This one you probably don't want to freeze especially if you use a milk product.

Play around with it!!