I love so many things about this simple staple. It lets me use up last week’s leftover veggies and fill in with some fresh ones I pick up on my Monday shop. And they are so versatile. Throw roasted veggies in a salad, an egg omelet, next to a steak or mixed into some rice or quinoa. They even add an exciting pop to plain old sautéed greens as a side dish for any main. Roasted vegetables usually last about four days in the fridge, and you can enjoy them at room temperature or reheat uncovered. Adding these to your fridge staple repertoire means you can vamp up practically any dish with color, taste, texture, fiber and nutrients. Yield: depends on how much you make and what you use it in! Get creative – the options are endless.
You choose! I like:
- Tricolor peppers