15 Creative Ways to Use Leftover Veggies

Vegetable Frittata

A vegetable frittata is a quick, versatile dish perfect for using up leftover veggies, and it's both nutritious and delicious.

Ingredients:

• 6 large eggs
• 1 cup assorted leftover vegetables (e.g., bell peppers, spinach, mushrooms)
• 1/4 cup grated cheese (cheddar or your choice)
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add chopped vegetables and sauté until softened.
3. In a bowl, whisk eggs, then stir in cheese, salt, and pepper.
4. Pour egg mixture over the vegetables in the skillet.
5. Cook on the stovetop until edges start to set, then transfer to the oven.
6. Bake for 10-15 minutes, until the center is firm.
7. Slice and serve warm.

Veggie Stir-Fry

Transform your leftover veggies into a vibrant stir-fry for a quick and healthy meal.

Ingredients:

• 2 cups assorted leftover vegetables (e.g., broccoli, carrots, snap peas)
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ginger, minced
• 1 garlic clove, minced

Cooking method:

1. Heat olive oil in a wok or large frying pan over medium-high heat.
2. Add ginger and garlic, sauté for 1 minute.
3. Toss in vegetables and stir-fry for 5-7 minutes.
4. Drizzle with soy sauce and mix well.
5. Serve immediately with rice or noodles.

Vegetable Soup

Use leftover veggies to create a comforting homemade vegetable soup that's perfect for any season.

Ingredients:

• 3 cups assorted leftover vegetables (e.g., zucchini, tomatoes, potatoes)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. Add vegetables, broth, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender for a smooth texture if desired.
5. Serve warm with crusty bread.

Roasted Vegetable Salad

Create a hearty salad using roasted leftover vegetables that burst with flavor.

Ingredients:

• 2 cups assorted leftover vegetables (e.g., beets, cauliflower, sweet potatoes)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup feta cheese, crumbled

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
4. In a bowl, mix roasted vegetables with balsamic vinegar and allow to cool.
5. Serve over mixed greens and top with feta cheese.

Veggie Quesadillas

Turn your leftovers into tasty veggie quesadillas that are perfect for a quick lunch or dinner.

Ingredients:

• 4 flour tortillas
• 2 cups assorted leftover vegetables (e.g., corn, zucchini, bell peppers)
• 1 cup shredded cheese (mozzarella or your choice)
• 1 tablespoon olive oil
• 1 teaspoon cumin

Cooking method:

1. Heat olive oil in a pan over medium heat. Add vegetables and cumin, sauté for 5 minutes.
2. Place a tortilla in a separate skillet, sprinkle with cheese, and add the veggie mix.
3. Top with another tortilla, cook until golden, then flip.
4. Once both sides are crispy, cut into wedges and serve with salsa or sour cream.

Veggie Pasta

Revitalize leftover vegetables by tossing them into a delicious veggie pasta dish.

Ingredients:

• 8 oz pasta of your choice
• 2 cups assorted leftover vegetables (e.g., spinach, cherry tomatoes, asparagus)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Parmesan cheese for garnish

Cooking method:

1. Cook pasta according to package instructions.
2. In a pan, heat olive oil over medium heat, add garlic and sauté.
3. Toss in vegetables and cook until heated through.
4. Add cooked pasta, and season with salt and pepper.
5. Sprinkle with Parmesan before serving.

Veggie Omelet

A veggie omelet is the perfect way to use leftover vegetables for a nutritious breakfast or brunch.

Ingredients:

• 3 large eggs
• 1 cup assorted leftover vegetables (e.g., mushrooms, onions, peppers)
• 1/4 cup cheese (Swiss or your choice)
• 1 tablespoon butter
• Salt and pepper to taste

Cooking method:

1. In a bowl, beat eggs with salt and pepper.
2. Heat butter in a small skillet over medium heat, add vegetables, and sauté until soft.
3. Pour in egg mixture and cook until edges begin to set.
4. Sprinkle cheese over half, fold omelet and cook for another minute.
5. Slide onto a plate and serve hot.

Veggie Pizza

Repurpose leftover veggies as toppings for a homemade veggie pizza that's both fun and flavorful.

Ingredients:

• 1 pizza crust (store-bought or homemade)
• 1 cup pizza sauce
• 2 cups assorted leftover vegetables (e.g., olives, artichokes, bell peppers)
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. Brush the crust with olive oil, spread pizza sauce evenly.
3. Scatter vegetables and sprinkle with cheese.
4. Bake for 15-20 minutes until crust is golden and cheese is bubbly.
5. Slice and enjoy warm.

Veggie Curry

Transform your leftover vegetables into a rich and aromatic veggie curry.

Ingredients:

• 2 cups assorted leftover vegetables (e.g., peas, carrots, eggplant)
• 1 tablespoon curry powder
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat, add onion and sauté until soft.
2. Stir in curry powder and cook for another minute.
3. Add vegetables and coconut milk, season with salt and pepper.
4. Simmer for 15 minutes until vegetables are tender.
5. Serve hot with rice or naan.

Veggie Wrap

Wrap up your leftover veggies in a delicious and portable veggie wrap for a light, healthy meal.

Ingredients:

• 4 large tortillas
• 2 cups assorted leftover vegetables (e.g., lettuce, cucumber, peppers)
• 1/2 cup hummus or spread of choice
• 1/4 cup feta cheese, crumbled

Cooking method:

1. Spread hummus on each tortilla.
2. Layer with vegetables and sprinkle with feta cheese.
3. Roll each tortilla tightly into a wrap.
4. Slice in half and serve.