10 Ways to Make a Meal Out of Roasted Vegetables

Around this time of year, I love to roast a variety of vegetables in big batches. It's so simple, cut a variety of peppers, tomatoes, onions, carrots, eggplant, and zucchini (use whatever vegetables you have from the garden or farmers' market) into chunks. Coat them generously with olive oil and season with sea salt. Roast in a 400 degree oven until they are tender and slightly blackened, about 45 minutes to one hour. 

Here are some fun suggestions for adding these colorful and nutritious vegetables to your next meal.

• Add to chicken, beef or vegetarian fajitas
• Serve with scrambled eggs for a different, colorful, and nutritious breakfast
• Add them to sandwiches
• Toss them with hot pasta and top the mixture with crumbled feta
• Arrange the vegetables on a plate and top with baked fish, scallops, or shrimp
• Add to grilled cheese sandwiches
• Place vegetables over hummus for a quick and nutritious appetizer
• Include them as part of your next pizza topping
• Make a meal with cooked sausage, roasted vegetables, and tri-color quinoa or wild rice
• For a different twist on a burger, top vegan or beef burgers with vegetables