Food waste is a big problem in Australia. On average, we throw out one in every five bags of groceries! Throwing out that much food is incredibly wasteful, not only in terms of the money spent on purchasing the food, but also the amount of energy and resources used to produce the food. Consider the amount of water, fuel and fertiliser needed to grow, harvest, transport and process all that food! So in an effort to reduce waste and be kinder to our hip pocket and the environment, here are four ideas on how to use leftover roasted vegetables.

ImageFrittata
Prepare the frittata mixture by whisking together 6 eggs, ½ cup cream and ¾ cup parmesan cheese. Place the leftover roasted vegetables in a greased frying pan and pour in the mixture and top with 1/3 cup torn basil leaves. Cook for 8-10 minutes on low heat until almost set before placing the mixture under a preheated griller on high for 3-5 minutes or until golden brown.

Roasted vegetable saladImage
Whisk together 1 tablespoon oil, ½ cup lemon juice, 2 cloves garlic (crushed) and 2 teaspoons sugar in a jug and pour over warmed leftover roasted vegetables and 1 can (400 gram) chickpeas. Add 2 tablespoons of parsley and toss gently to combine before serving.



ImageCous cous salad
Add leftover roasted vegetables to 2 cups cooked cous cous, 1 can (400 gram) lentils (drained and rinsed), 250 grams grape tomatoes (halved), 2 tablespoons currants and a handful (approximately 60 grams) baby spinach. Drizzle over with ½ cup plain yoghurt mixed with 2 tablespoons lemon juice before serving.


Roasted vegetable pizza
 
 Image
Spread pizza sauce on pita bread , add leftover roasted vegetables and top with mozzarella cheese and herbs before placing in 220oC oven for ten minutes. Top with spinach before serving.

What ideas do you have for using leftovers?

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