I often roast a tray of vegetables with the intention of using them across the week — but sometimes life gets in the way and those lovely charred peppers, sweet onions and browned carrots are waiting in the fridge on a Tuesday evening. Over the years I’ve learned a few speedy ways to turn leftover roasted veg into three distinct weeknight dinners that take under 30 minutes to cook from start to finish. They’re forgiving, adaptable, and built around pantry staples you probably already have.

Why leftover roasted veg is a weeknight saver

Roasted vegetables have so much going for them: concentrated flavour, caramelised edges, and a texture that quickly warms through. Because the veg are already cooked, dinner becomes a matter of reheating and combining with a fresh element — protein, grains, sauce or herbs — and you get an instantly elevated meal with minimal effort.

These meals work well if your tray includes classics like roasted carrots, parsnips, onions, peppers, aubergine (eggplant) and courgette (zucchini), plus roasted sweet potato or squash. I’ll show three recipes that use the same base of leftover veg but feel completely different on the plate.

Weeknight Dinner 1: Rustic roasted veg shakshuka (15–20 minutes)

Shakshuka feels special but is incredibly quick. Using leftover roasted veg means the sauce is more about warming and seasoning than building from scratch.

Ingredients (for 2):

  • 2 tbsp olive oil
  • 1 small onion, finely chopped (optional if you already have roasted onions)
  • 1 garlic clove, minced
  • 400g can chopped tomatoes (or passata)
  • 250–300g leftover roasted veg, chopped into bite-sized pieces
  • 2–3 eggs
  • Salt, pepper, 1 tsp smoked paprika, pinch of chilli flakes (optional)
  • Fresh parsley or coriander, and crumbled feta (optional)

    • Method:

  • Heat the olive oil in a non-stick skillet over medium heat. If you have raw onion or garlic to use, soften them for 3–4 minutes. Otherwise skip to step 2.
  • Add the canned tomatoes, paprika and chilli flakes. Let it bubble for 3–4 minutes to reduce slightly.
  • Stir in your chopped roasted veg, season to taste, and create two small wells. Crack eggs into the wells, cover the pan, and cook 5–7 minutes until the whites are set but yolks are still runny (or longer if you prefer).
  • Finish with herbs and a crumble of feta. Serve with crusty bread or toasted sourdough.

    • Why I love it: it’s forgiving, quick and feels like a treat. The roasted veg add sweetness and texture that a plain tomato sauce often lacks.

    Weeknight Dinner 2: Roasted veg & chickpea tray, drizzled with tahini (25 minutes)

    This is a fast sheet-pan style meal but assembled on the hob or a baking sheet for the oven. It’s hearty, full of fibre and keeps well as leftovers for lunches.

    Ingredients (for 2–3):

  • 1 can chickpeas, drained and rinsed
  • 250–300g leftover roasted veg
  • 1 tbsp olive oil
  • 1 tsp ground cumin, ½ tsp smoked paprika, salt, pepper
  • Juice of ½ lemon
  • 2 tbsp tahini, water to thin, pinch of salt
  • Fresh parsley or spinach to serve, optional flatbread or rice

    • Method:

  • Preheat the oven to 200°C (or use the grill) — you’re just reheating and crisping. Toss the chickpeas and roasted veg with olive oil, spices, salt and pepper on a baking sheet.
  • Spread into a single layer and roast 10–15 minutes until the chickpeas are slightly crisp and the veg are warmed through.
  • Mix the tahini with lemon juice and a little water until it reaches a pourable consistency. Drizzle over the tray and scatter herbs on top. Serve with flatbread or over steamed rice.

    • Variations: swap tahini for Greek yogurt mixed with lemon and garlic; add olives or a handful of chopped preserved lemon for a briny kick.

    Weeknight Dinner 3: Quick roasted veg pasta with lemon-ricotta (20 minutes)

    One pot of pasta + one bowl of warmed veg = comfort food in record time. The lemon-ricotta makes the dish bright and creamy without heavy cream.

    Ingredients (for 2):

  • 160–200g dried pasta (penne, fusilli or spaghetti)
  • 250–300g leftover roasted veg, coarsely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, thinly sliced
  • Zest and juice of ½ lemon
  • 100g ricotta (or crème fraîche, or mascarpone)
  • Grated Parmesan, salt, pepper, red chilli flakes (optional)

    • Method:

  • Cook the pasta in salted boiling water according to pack instructions. Just before draining, scoop out 150ml of pasta water.
  • While the pasta cooks, warm the olive oil in a large skillet over medium heat, add the garlic and toasted for 30 seconds. Add the roasted veg to warm through.
  • Drain the pasta and add it to the pan with the veg. Stir in ricotta, lemon zest, lemon juice and a splash of the reserved pasta water until silky. Season well.
  • Serve with grated Parmesan and extra lemon if you like it brighter.

    • Tip: if you want protein, add torn cooked chicken, canned tuna, or a can of butter beans warmed through with the veg.

    Useful tips for working with leftover roasted veggies

    Over the years I’ve picked up a few simple habits that make turning leftovers into fast meals easier:

  • Store roasted veg in a shallow airtight container — they keep best that way and reheat more evenly.
  • If your veg include roasted sweet potato or squash, note that they’ll break down more when stirred; use them for mashy dishes, tacos, or soups rather than where you want distinct chunks.
  • Reheat gently: a skillet over medium heat with a splash of oil or a low oven (180°C) for 10 minutes keeps texture better than a microwave for some vegetables.
  • Brighten with acid: lemon juice, vinegar or a spoonful of yoghurt instantly refreshes flavours.
  • Keep a handful of quick pantry staples: canned chickpeas, tinned tomatoes, pasta, ricotta, eggs and tahini are all great partners for roasted veg.

    • At-a-glance prep and timing

    RecipeMain stepsTime
    Shakshuka with roasted vegWarm tomatoes + veg, poach eggs15–20 minutes
    Chickpea & roasted veg trayToss chickpeas and veg, roast/crisp, drizzle tahini20–25 minutes
    Lemon-ricotta pastaCook pasta, warm veg, combine with ricotta and lemon15–20 minutes

    If you’d like, I can also share a printable shopping list with pantry and fresh items to keep on hand for these meals, or adapt the recipes to be gluten-free or vegan. I often leave a note on the blog (https://www.restoringdaisy.co.uk) when I try a new variation — if you try one of these tonight, do pop back and tell me how you adapted it. I love hearing the small changes readers make that turn a simple idea into their own comfort food.