This is from Aussie Farmers Direct, not my own list but worth sharing. The picture is mine, cheesy veggie frittata’s for my daughter.
1. Quick pasta meal
First, cook chopped garlic and onion in a pan. Stir in diced tomatoes and tomato paste. Then add the vegetables and cook until cooked through. Toss with cooked pasta and serve with some grated parmesan or crumbled feta.
2. Tasty salad
Dress with olive oil, balsamic vinegar and fresh basil.
3. Hearty soup
Perfect for the cooler months. In a saucepan, cook chopped garlic and onions. Add chopped vegies and vegetable stock. Bring to boil. Use a hand blender or food processor and process till smooth.
4. Just add eggs
Make omelettes with almost any combination of leftover vegies: tomato, mushroom, onion, capsicum, zucchini, potato, etc.
5. Fantastic frittata
Mix 3 eggs, 2 cups vegetables and a 1/4 cup of parmesan cheese, season to your liking. Pour into a greased baking dish and sprinkle with rosemary. Bake at 180ºC for 15 minutes or until golden. Cool for 5 minutes. Serve.
6. Stir Fry
Make a stir-fry: Toss chopped leftover veg in a pan with soy sauce or sauce of choice.
7. Quick Curry
For a quick curry: fry onion and garlic, then add coconut milk and curry paste and cubed leftover vegies. Serve with some steamed rice.
8. Bubble and squeak
For a quick side dish, mash 3 cups of chopped leftover roasted vegetables. Whisk 2 eggs then add 1/4 cup of flour and 1 tablespoon of water. Combine with mashed vegetables. Mould into patties. Spray with oil. Pan-fry each side on medium heat until crisp and golden.
Use up leftover vegetables by simply adding them to a stew. Cook meat as you normally would, then add stock and chopped leftover vegies until heated through.