Here is a quick guide on how to repurpose your leftover vegetables.
Make a Dip
It may sound hard to believe, but you can make a very quick game day snack with roasted vegetables. Do it by blending cauliflower or red pepper and roasted beets with yogurt or hummus. Top it off with seasoning and you have a delicious dip for fresh vegetables or crackers.
Make yourself a few tortilla wraps and stuff the leftover vegetables in along with a few spoons of tahini for a quick Mediterranean dinner. You could follow the same process for tacos.
Got leftover roasted cherry tomatoes? Add some goat cheese and you can make the tastiest pasta sauce. Alternatively, you could also use the roasted vegetables to make a vegetarian lasagna.
Couple it With Eggs
If you have roasted zucchini or asparagus, you can use up the vegetables by making an omelet.