Left over roasted veg

LeeSouthEast

Bubble and squeak !!!

westcoastscot

we make lasagne with ours - lovely!

Beki

oooh lovely! i was going to suggest soup too!

Ladyhawk

Any ideas how to make a veg tart properly? I have a pile of roasted veg, and usually just have with cous cous or pasta. I have tried to make tarts before but they just go soggy with the juices from the veg. I would make a quiche... but I hate eggs...

Chipps

Sorry don't know about how to make veg tarts, but apart from soup or bubble & squeak, one of the things I do is to make veg pie: white sauce or similar with the chopped roast & other leftover veg in as well as some of the leftover meat if there is some, topped with mashed potato or gratin topping of breadcrumbs & grated cheese (good if you need to use up some leftover bread!)
All in a pie dish, in the oven for about 1/2 an hour, until heated through.

Owain_Moneysaver

Add some mixed beans and mexican seasoning. Serve with rice or in a tortilla wrap as a lunch.

Mix with cooked rice or breadcrumbs (squeeze out moisture if necessary), form into patties and shallow fry.

Owain_Moneysaver

Ladyhawk wrote: »

Any ideas how to make a veg tart properly? I have a pile of roasted veg, and usually just have with cous cous or pasta. I have tried to make tarts before but they just go soggy with the juices from the veg. I would make a quiche... but I hate eggs...

Try 'blind baking' the pastry base first.

prepare it for baking blind by lining the pastry case with greaseproof paper or foil, cut to shape. To prevent the centre of the pastry case from rising up, weigh it down by placing dried beans or rice grains in the paper or foil lining. If you plan to make quiches and tarts regularly, it is worth investing in some special ceramic ‘baking beans’ from a kitchen shop.
The pastry case is now ready to be baked blind. Just pop it into a preheated oven (190-200C) for about 10 minutes. The case should turn a sandy colour during this time. Remove the pastry case from the oven and take out the paper or foil lining with the ‘weights’ inside and return the pastry case, still in the tin, to the oven for another 2-3 minutes. Remove from the oven and leave to cool.

tandraig

hmmm depending on the veg I think i would chop some onion and red pepper and saute with some garlic add the roasted veg then stir into a nice big pot of cooked pasta - serve with some grated cheese on top. but not if its mainly composed of roast pots. but i could imagine some roasted brocolli or parsnip, carrots etc would work well.