Here's a fun way to use up leftover vegetables: roast them all together! I raided my fridge in advance of my weekly shopping and came up with a colorful mix of potatoes, carrots, red onion, bell peppers, and broccoli. To ensure even cooking, roast vegetables in stages based on their cooking times. Start with denser vegetables like potatoes carrots and onions, then add quicker-cooking ones like peppers and broccoli later. Also, make sure you cut them in similarly sized pieces.
With that, I made the easiest pasta ever: once cooked and drained, I simply add a big drizzle of olive oil, some grated Parmigiano Reggiano and lots of pepper.
PS: my husband and I devoured the entire sheet of vegetables!
by cuisine-with-me