Tonight for the first time I made roast vegetables. (How can I have been veggie for the past 10 months and not tried this yet?!)
It was lovely.
The problem is ... I have lots of leftovers. Can you keep roast veggies? (Aubergine, courgette, onion, mushroom, tomato, red and green peppers) What can you do with them as leftovers? Do you re-heat them? If so, how? Fry them in a skillet? Re-oven them? Eat them cold?
Any thoughts, hints, tips, or recipes would surely be appreciated
(And for any roast veggie newbies, I'll take a moment to explain how I did them, and how easy it is ...
One aubergine, diced/chopped/sliced/whatever
One courgette, sliced (kind of thick slices, and this turned out to be the tastiest bit)
One onion, diced
One red pepper, one green pepper, sliced
Two small tomatoes, wedged
6-8 mushrooms, sliced
Pop in roasting tray, add a fair dash of olive oil, a fair sprinkle of 'Mixed Herbs' (regular dried kind - I'm lazy), dash of salt and pepper ... Good stir and ...
Pop into oven at 220 C, stir every 10 minutes or so ... And it is done in about 25 minutes, or until the veggies look lovely and roasted.
I then served them over a bed of boiled rice - Very, very nice. (And a glass of Chardonnay ... )