Every week I make up a batch of roasted veggies. You can keep them in the fridge for several days or toss them in the freezer. I use them in oodles of recipes including this quickie 10 minute Italian dinner...
Shelly's Italian Microwave Meatballs
12 Mini Cocktail Size (or 8 full size, halved) Meatballs (fully cooked kind)
1 cup good Marinara Sauce (I use jarred Rao's Tomato Basil)
1 cup Roasted Veggies (this time it was just Peppers & Red Onions)
2 Mozzarella Cheesesticks, chopped
2 Tablespoons Fresh Basil, chopped
2 Tablespoons Parmesan, grated
Heat meatballs in sauce in microwave safe bowl for 3 minutes. Stir. Add remaining ingredients.
Return to microwave for another 3 minutes or so till cheese is melty & gooey.
It's weight loss surgery and family friendly. Great eaten as is, with a salad or sauteed spinach on the side.
Other Eggface uses for Roasted Veggies:
Shelly's Roasted Vegetable Turkey Mini Meatloaf
Shelly's Greek Bean Salad
Shelly's Roasted Veggie Tortilla Pizza
Shelly's Sausage & Pepper Skewers
Shelly's Roasted Veggie Cheese Dip
Shelly's Chicken Cacciatore with Beans
Shelly's Faux Chicken Fajitas
Shelly's Roasted Pepper Yogurt Dressing
Shelly's Roasted Vegetable Soup