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What to Do with Leftover Roasted Vegetables

Wondering what to do with leftover roasted vegetables?

This list features a variety of creative ways to repurpose those extra vegetables in mouthwatering meals, from soups and salads to sandwiches, pasta dishes, and more!

Roasted vegetables on a baking sheet being scooped with a wooden spatula.

The simplicity of roasted vegetables makes them the perfect side dish for practically any meal. All it takes is tossing your favorite fresh vegetables with a bit of olive oil and seasonings and then roasting them to perfection in the oven.

Whether it’s the crispy edges of roasted asparagus, the tender sweetness of roasted carrots and onions, or the caramelization of roasted cauliflower, roasted veggies are downright delicious!

But beyond the sheer deliciousness, there’s an important issue at hand – food waste.

Considering the energy, water, and resources used to grow those veggies, throwing away perfectly good leftover roasted veggies just doesn’t make sense.

So, in this article, we’re diving into a trove of delicious ways to make the most of those delectable roasted veggie creations.

Whether you’re seeking new ways to incorporate them into your meals or looking for practical ways to save money on groceries, this list has got you covered!

So, without further ado, let’s transform those leftovers into eco-friendly and wallet-friendly reinventions the whole family will love!

Roasted asparagus on a baking sheet.

What to Do with Leftover Roasted Vegetables

From classic comfort food makeovers to fresh and healthy twists, here’s a helpful list of what to do with roasted vegetables and ensure every last morsel is put to good use:


Adding leftover vegetables to your favorite wraps and sandwiches enhances each bite with both flavor and texture.

Here are the types of handhelds that pair well:

  • Wraps – Wrap roasted vegetables, leafy greens, fresh herbs, hummus or tzatziki, and cheese in a whole-grain or spinach tortilla. Or, stuff everything into a warm pita bread pocket for a Mediterranean-inspired version.
  • Paninis – Pile roasted vegetables, cheese, and maybe some thinly sliced grilled chicken or roasted turkey on focaccia or ciabatta for a balanced, hearty sandwich.
  • Subs – Add roasted veggies to a crusty baguette or sub roll with fresh cheese and toast in the oven until the cheese is melted.
  • Burritos and tacos – Use roasted vegetables as the main filling in taco or burrito shells. Consider adding rice, black beans, avocado, salsa, sour cream, and a sprinkle of cheese.
  • Quesadillas – Use your leftover roasted vegetables as a filling for quesadillas for a smoky and savory twist.


Tossing leftover roast vegetables into your soup pot can enhance the depth of flavor and make your soups heartier and more satisfying.

Add it to soup recipes like barley vegetable soup, chicken and white bean soup, and quinoa vegetable soup.

Salads and Grain Bowls

Try topping your favorite salad greens with leftover roasted vegetables to create a warm and cold contrast that’s both delicious and nutritious.

If you have roasted eggplant, try this Mediterranean roasted eggplant salad.

Or, build balanced and wholesome grain bowls on a bed of rice, quinoa, or couscous with a variety of toppings, including leftover roasted veggies as a flavorful component.

Roasted eggplant salad in a bowl. Silver forks to the left. White plates in the background.

Pasta Dishes

For a quick vegetarian meal, toss leftover Italian roasted vegetables, such as zucchini, onions, garlic, and mushrooms, with cooked pasta and olive oil or your favorite pasta sauce. Or, if time permits, layer the leftover veggies in your next lasagna!

Alternatively, you can blend the vegetables into your pasta sauce to infuse it with a rich, roasted flavor.

Meat Dishes

You can easily sneak roasted veggies into meaty dishes for added moisture, flavor, and nutrition. Simply puree or finely chop the vegetables, then add the mixture to dishes like meatloaf, meatballs, and hamburger patties.

Dips and Spreads

Experiment with making flavorful dips and spreads by blending your leftover roasted vegetables with different oils, herbs, and seasonings.

Incorporate chickpeas or tahini to create a creamy consistency perfect for dipping or spreading on crackers and bread.

This roasted eggplant dip is a great example!

Egg Dishes

Step up your breakfast game by serving leftover roasted veggies alongside poached, scrambled, or fried eggs.

Roasted vegetables also make an excellent addition to frittatas, adding a pop of color and flavor to the classic dish.

Make a leftover roast vegetable frittata by simply folding the veggies into the whisked eggs before baking. Alternatively, you can sprinkle the leftover cooked vegetables over the frittata for garnish after baking.

Two fried eggs over roasted vegetables on a plate. Three whole eggs in the backgound on white plates.

Vegetable Fritters

Mix roasted veggies with a binding agent (like egg and breadcrumbs) and fry in hot oil until crispy to create irresistible veggie fritters, perfect for snacking or as a side dish.

Vegetable Pie

Repurpose leftover roasted vegetables in a savory vegetarian pot pie or add them to chicken pot pie filling to make a filling, comforting dish.


Toss those roasted vegetables into your favorite stir-fries when there’s just enough cooking time remaining to re-crisp and reheat the veggies without overcooking them.

Pizza Topping

Scatter roasted vegetables over your pizza crust, along with some cheese and tomato sauce, to make gourmet pizza from the comfort of your kitchen. You can also puree the vegetables and add them to pizza sauce.

Not to mention, this is a great meal to get the kids involved!

Final Thoughts

As you can see, leftover roasted vegetables are so much more than the remnants of last night’s roast dinner.

So try out these suggestions, share your creations, and inspire others to join the mission of fighting food waste one roasted vegetable at a time.

Your kitchen, your planet, and your taste buds will thank you!

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Wednesday 29th of October 2014

I like to take a selection of roasted veggies, blend them gently in the blender, then freeze the mixture into various sized portions. I then have a quick grab and toss in awesome flavoring to add to various dishes.

Maria Ushakova

Thursday 30th of October 2014

Hi Judy! This is such a great idea!!! I am going to post this tip on the facebook page to let everyone know. it's so easy too. Thank you for sharing!

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