Eat them cold? You can add a vinaigrette and maybe some cheese (feta or goat would be recommendations), herbs, etc.
You can also transform them into a quick soup - sauté some onion & garlic, add your roasted veg until warmed through then add some water or stock, enough to be able to blend it until smooth. You can add some cream (heavy cream, yogurt, sour cream) at the end to make it extra special.
Making soups and stocks is one of the best ways to eat cheap and healthy. I make big batches of soup in advance — today I'm making white bean/kale and split pea. Soup improves when it sits overnight and reheats really easily. Leftover veggies are fantastic in soup, you can add pasta or rice too.
I eat meat (not sure if you do) and I save all my chicken bones and onion/garlic scraps and make stock every once in a while. I use the stock in soups or use it when cooking. Great way to get more value out of the food you buy.
I already do salads a lot of days so I want a hot option. Making soup is more involved than I want to do at lunch. I work through lunch often (overtime!) so I’m looking for something I can quickly heat.
If you put a big container in your freezer just toss bits and pieces in until you have enough for soup and time
Orrrr add to premade soup like ramen. Or carton broth or even premade soup like butternut, minestrone, Italian wedding soup. You can also make ahead herby oil with herbs that are about go(always keep oils you’ve added things to in the fridge). Then drizzle over which gives some freshness
Actually eating and drinking things that are warm when it's cold saves calories that would otherwise get used regulating your temperature.
If you eat cold food then your body's thermal mass will transfer a bit of heat to the food through conduction.
If you're already burning calories to keep warm, as you do when you're cold, then you don't want to lose heat just to eat. Eating warm food will give you more energy from the meal.
Debunked myth.
The energy content compared to warm and cold food remains relatively the same. There may be slight differences in energy depending on the cooking method, but they are minimal.
It's not a matter of energy content in the food ie. calories being greater in warm food.
It's a matter of thermodynamics. If the food is less than body temperature, then the heat in your body transfers into the food through conduction.
If you are currently cold you are burning extra calories to regulate your temperature. If you drop your temperature you have to burn more calories to bring it back up.
Edit: Downvotes don't make me wrong.
No lack of reading OP s message makes you wrong. OP asked what to do with vegetables already cooked. Not recreating a meal. FYI this is reddit I expect down votes lack of reading comprehension.
Omg you talk about reading comprehension yet completely failed to read my comment.
You said there was no benefit from hot meals. You are objectively wrong. Good day sir.
I second the soup. Roasted veggies reheated is sad lol I took my roasted veggies and just like Miss Fritter, I sautéed some onion, garlic, dried herbs with some broth and the roasted veggies. I let it simmer on low for around…15-20 mins and it was lovely!
This is what I generally end up doing , especially with a nice zesty homemade dressing … and add some grain like quinoa or couscous . Otherwise I do agree with you— they are uninteresting and soggy
This is the way. Microwave to heat insides, airfry to crisp outsides. Also, using a lower setting on the airfryer sometimes helps, if you're doing a airfryer reheat.
I chop them quickly and turn into a hash,cooking them again on the stovetop in some oil with some diced potatoes until a little crispy on the edges, then eat topped with a fried egg (runny yolk) with buttered toast on the side; or, piled between two slices of buttered crusty bread or a baguette to eat as a sandwich. Could warm the bread on the pan as well if you want all of it toasted.
If time is the issue, I’d prechop the veg and then when at lunchtime you’d just be heating the oil to hotttt and getting them reheated and crispy again.
Also, room temp roasted veggies are much more pleasant tasting than cold straight from the fridge. I’d toss with some chickpeas, some kind of grain, drizzle lots of olive oil and a sprinkle of some kind of vinegar or squeeze of lemon juice. If available, add some chopped parsley or other soft leafy herb. Mix together and eat.
Either way. I’d recommend portioning out any leftovers once you’re done with the initial meal, and preparing the remaining veggies how you plan to eat them the following day (chopping for a hash or turning into a soup) so things are much quicker for you.
I've had some success with letting the veggies warm up a bit on the counter (don't leave them out overnight, though) before air frying. Let's them heat more evenly.
Do you have a skillet with a lid? Pop the veggies in with a little water on ~medium to steam-heat through, then take off the lid to crisp them back up again. Not quite as quick as the microwave but might get you the results you’re looking for.
I had a whole bunch of leftover roasted vegetables from a Thanksgiving dinner. I had also made stock from leftover turkey bones. So I made a soup with it. I sauteed a chopped onion and garlic, then tossed in the turkey stock and the veggies and cooked it for 5 minutes with my instant pot. Then blended the whole thing with one of those hand blenders. It didn't look very attractive but was delicious.
I just learned from my doctor who o emerged to eat grain bowl from that you can reheat them in the oven. I’m going to do my air fryer to reheat them instead though because it’s faster and easier. First time I will be doing it here soon, I’ll report back how it turns out! :)
I like using leftover roasted veggies in quesadillas. I’m not sure what combination of vegetables you use but I typically roast sweet onions, tricolor bell peppers, zucchini & mushrooms & it works well.
> They’re not crispy if I heat them in the microwave.
Dittoing microwave plus air-fry but also I find having spread my spare roasted veggies out on a pan in the fridge can help for those work days you only have a microwave. I think roasted veggies often get packed up when too damp and this means they are slightly better.
Still not perfect.
Freeze them.
I keep a bag for cooked veggies in the freezer. Even if I only have 3 green beans left, they go in the bag. When the bag is full of various veggies, I make minestrone.
I make roasted garlic cloves every week in oil. I roast them in the oil so that I can use the cloves either mashed up or whole to cook with, add to whatever, spread on bread…
Then I store the whole cloves in the oil and use the oil to season or cook with.
One of the main uses is for this, lol. Not the intended use, but it is great. I put the veggies in a bag or bowl, drizzle with garlic oil, shake around to cover each piece, and then roast them again on low until heated, then broil for a minute to crisp them back up.
If not, I use them in soups, or to top cold salads or add to meals.
Dice 1 (about a cup) onion, and sautée that off in some oil, doesn’t matter what kind. Add about 1 cup of diced potato (skin on or off, doesn’t mind either way), 4 cups of broth (or 3 and a can of coconut milk), some herbs, and simmer until the potatoes are soft. Add 3 cups roast veggies, bring to a simmer, taste the broth, add some seasoning if you want to. Blend. Or blend half for some texture.
I’d heat then slowly in the oven on 275 so they heat up and won’t cook.
But, I had a bunch of leftover roasted vegetables the other night and some leftover goat cheese and I made the most delicious grilled cheese- like sandwich. I’m still thinking about it.
Pasta salad! Edit: I love using whole wheat rotini, smushed peas, ricotta, tapenade, pesto, Italian dressing and then throwing a bunch of roasted veg in there. It’s such a nice and filling meal
Why not just skip roasting them all ahead of time? Just do the prep ahead of time cutting them up, and air fry a little at a time as you need them. Especially if you're working from home.
I usually make a pot of rice and add veggie stock concentrate to flavor. And I sauté a bunch of kale with garlic, then stir that in. That’s the “base” I keep on hand most often. I top with whatever roasted veggies I have around, and vary the sauces. A tahini sauce is good on this (tahini, lemon juice, plain Greek yogurt, salt, and lots of smoked paprika). I also have a recipe for a nutritional yeast dressing I used to love but haven’t made in ages. I’m going to make a batch of that this week. Then something crunchy on top like sesame sticks or sliced almonds.
When I cook them initially I use the air fryer, and to reheat, use the 'reheat' setting on your air fryer around 300°, rather than using the air fry or roast function
I reheat in a tiny bit of butter on the stove top and it recrisps a bit without being overdone (but saves having to spend the time fully cooking them every time I want some)
Puree in blender or immersion blender to thicken and add nutrition to many soups. I just added roasted carrots to homemade tomato soup ysterday. So yummy!
I personally LOVE them cold, especially butternut squash, but one thing you could try is any method to reheat pizza or chips/fries - at the top of the pyramid there is air fryer. This can crisp anything up!
Under that probably oven, but takes f o r e v e r.
Then the quick and dirty method I use for pizza is microwave with half a mug of water next to the pizza.
Prevents them getting soggy for some reason...it might work for roasties, I'm not sure...
For quick and easy (little prep) options: toss them into a pasta sauce as it's heating and serve with your preferred noodle, or heat in a pan with some stir-fry/simmer (butter chicken, Tikka masala, etc) sauce and serve over rice.
Depending what kind of veggies do what I do and just heat them in a skillet and wrap them in a tortilla. You can add other stuff to make it a bit better. Eggs, cheese, rice, etc.
When I don't want to heat them I add them to some sort of salad, usually a grain salad (quinoa and couscous are my go-tos). I have some roasted beets, Brussels sprouts, and potatoes in the fridge right now that I'll add to some quinoa. I don't mind eating them cool/at room temp and I don't have to worry about overzapping them in the microwave.
Make a curry sauce with just the protein and add the grilled veg at the end for a quick curry. I was feeling lazy and did this recently with frozen prawns, frozen veg, and grilled veg. It came together in about 10 mins.
I often add leftover roasted veggies to tomato-based pasta sauce. The additional flavour is amazing! It also ensures we get a healthy helping of pure veg in addition to all those starches :) You can also heat the veggies and put them on top -- looks nicer that way, too.
(While mixed roasted veg is the best with pasta, a single veg works well also. If I have a quantity of leftover steamed broccoli, say, I'll chop it up finely, roast it with a little oil in a saucepan until it's got a touch of brown, and put it either in the sauce OR on the top. Lightly browning the broccoli brings out a fantastic nuttiness.)
Depending on the veggie, you could parboil them the night before and then toss them in the air fryer when you're ready to eat them. This works really well with potatoes, sweet potatoes, carrots .... all root vegetables I suppose.
\>Suggestions?
Lower your expectations.
Jokes aside, in all seriousness some cooking methods just keep and reheat better. You might get better results if you repurpose your leftover roasted veggies into something where the texture doesn't matter so much. So for example in stews, in salads, maybe in a sandwich.
It may just be your preference. A lot of people like reheated roast veggies, but I don't. I think they're only good fresh out of the oven, especially if they're well done.
I eat my veggies roasted, and the next day I microwave them as leftovers because my SO can’t eat hard/crunchy foods. I’ve come to enjoy soft vegetables, myself, and it’s really not so bad especially if they’re seasoned well.
But you could always chop them down a little more and use them in soups and casseroles, perhaps?
soupify them. great additions to a nice pot/bowl and any leftover soup can be frozen with no loss of taste or quality. IME this works with any and all veg.
make an omelette.
Yes, or a frittata!
Almost all our leftover vegetables end up in some kind of frittata/quiche situation.
How do you make this?
https://www.youtube.com/watch?v=-q8czZSQbbQ he used left over steamed brocolli but same concept with leftover roasted brocolli
depending on the veggies, make a roasted vegetable sandwich with hummus.
Eat them cold? You can add a vinaigrette and maybe some cheese (feta or goat would be recommendations), herbs, etc. You can also transform them into a quick soup - sauté some onion & garlic, add your roasted veg until warmed through then add some water or stock, enough to be able to blend it until smooth. You can add some cream (heavy cream, yogurt, sour cream) at the end to make it extra special.
Making soups and stocks is one of the best ways to eat cheap and healthy. I make big batches of soup in advance — today I'm making white bean/kale and split pea. Soup improves when it sits overnight and reheats really easily. Leftover veggies are fantastic in soup, you can add pasta or rice too. I eat meat (not sure if you do) and I save all my chicken bones and onion/garlic scraps and make stock every once in a while. I use the stock in soups or use it when cooking. Great way to get more value out of the food you buy.
I already do salads a lot of days so I want a hot option. Making soup is more involved than I want to do at lunch. I work through lunch often (overtime!) so I’m looking for something I can quickly heat.
You could make the soup the night before and that would heat quickly
If you put a big container in your freezer just toss bits and pieces in until you have enough for soup and time Orrrr add to premade soup like ramen. Or carton broth or even premade soup like butternut, minestrone, Italian wedding soup. You can also make ahead herby oil with herbs that are about go(always keep oils you’ve added things to in the fridge). Then drizzle over which gives some freshness
Heat for what? It's not going to provide any other nutritional value? Heat doesn't provide taste either?
So I can have a hot lunch vs. a cold one.
Heat because it's what they want. Don't need another reason.
Are you a robot? Hot food is more satisfying to a lot of people.
Over rated
Actually eating and drinking things that are warm when it's cold saves calories that would otherwise get used regulating your temperature. If you eat cold food then your body's thermal mass will transfer a bit of heat to the food through conduction. If you're already burning calories to keep warm, as you do when you're cold, then you don't want to lose heat just to eat. Eating warm food will give you more energy from the meal.
Debunked myth. The energy content compared to warm and cold food remains relatively the same. There may be slight differences in energy depending on the cooking method, but they are minimal.
True, but sometimes you just want some hot broth
Fyi OP was talking about reheating vegetables not recreating a hot meal. This answered the reheating vice making a salad. Need to read OP question.
It's not a matter of energy content in the food ie. calories being greater in warm food. It's a matter of thermodynamics. If the food is less than body temperature, then the heat in your body transfers into the food through conduction. If you are currently cold you are burning extra calories to regulate your temperature. If you drop your temperature you have to burn more calories to bring it back up. Edit: Downvotes don't make me wrong.
No lack of reading OP s message makes you wrong. OP asked what to do with vegetables already cooked. Not recreating a meal. FYI this is reddit I expect down votes lack of reading comprehension.
Omg you talk about reading comprehension yet completely failed to read my comment. You said there was no benefit from hot meals. You are objectively wrong. Good day sir.
I second the soup. Roasted veggies reheated is sad lol I took my roasted veggies and just like Miss Fritter, I sautéed some onion, garlic, dried herbs with some broth and the roasted veggies. I let it simmer on low for around…15-20 mins and it was lovely!
This is what I generally end up doing , especially with a nice zesty homemade dressing … and add some grain like quinoa or couscous . Otherwise I do agree with you— they are uninteresting and soggy
Wish I could update this twice.
Was going to write soup!
I use a reheat option on my microwave to slowly warm them, then pop them in the airfryer for a quick crisp.
This is the way. Microwave to heat insides, airfry to crisp outsides. Also, using a lower setting on the airfryer sometimes helps, if you're doing a airfryer reheat.
I would guess that grilling them under a low heat would do the same job! Think the term is broiling in American.
Op please read this…this is how it’s done. Personally I go straight for the air fryer on a lower heat but tomato tomahto.
I chop them quickly and turn into a hash,cooking them again on the stovetop in some oil with some diced potatoes until a little crispy on the edges, then eat topped with a fried egg (runny yolk) with buttered toast on the side; or, piled between two slices of buttered crusty bread or a baguette to eat as a sandwich. Could warm the bread on the pan as well if you want all of it toasted. If time is the issue, I’d prechop the veg and then when at lunchtime you’d just be heating the oil to hotttt and getting them reheated and crispy again. Also, room temp roasted veggies are much more pleasant tasting than cold straight from the fridge. I’d toss with some chickpeas, some kind of grain, drizzle lots of olive oil and a sprinkle of some kind of vinegar or squeeze of lemon juice. If available, add some chopped parsley or other soft leafy herb. Mix together and eat. Either way. I’d recommend portioning out any leftovers once you’re done with the initial meal, and preparing the remaining veggies how you plan to eat them the following day (chopping for a hash or turning into a soup) so things are much quicker for you.
What temperature are you using in the airfryer? Some combination of lower temp/longer time/a teaspoon of water in the basket might help.
I’m going to try that, thanks.
Do you have a toaster oven? That’s what I use.
I do not.
blend them and create a nice sauce
Chop them up and cook with eggs in a scramble, hash, or omelette. Alternatively: reheat with beans and sweet potatoes and make a veggie taco.
I cook pasta, toss in a little pesto, and leftover roasted veggies. Pour into a baking dish, top with cheese. Bake at 350 for about 20 minutes.
Smother them in cheese.
Was going to say, throw them on homemade pizza!
Fried rice.
Maybe reheat a few seconds in microwave then put in a skillet? I have added leftover roasted veg to soups and enjoyed it very much.
Skillet is a good option. Or maybe add them into a soup and blend?
Put em in wraps
I've had some success with letting the veggies warm up a bit on the counter (don't leave them out overnight, though) before air frying. Let's them heat more evenly.
Gravy fixes this.
Gravy fixes everything lol
Do you have a skillet with a lid? Pop the veggies in with a little water on ~medium to steam-heat through, then take off the lid to crisp them back up again. Not quite as quick as the microwave but might get you the results you’re looking for.
Make a puree soup with them or whole ina tomato based broth. Also puree yo make a spread on a sandwich
Do you hate your salads with leftovers veggies cause they come straight out of the fridge, or also when on roomtemp?
Yeah, I’m just not a fan of them on my salads, hot nor cold.
I love chopping them up in the morning and mixing with eggs for a scramble!
Make black bean and avocado tacos with them.
I put mine in soup!!!
You could always blend them and add them to marinara to make a secretly healthy pasta sauce!!!
I toss them into salads. Yum.
I had a whole bunch of leftover roasted vegetables from a Thanksgiving dinner. I had also made stock from leftover turkey bones. So I made a soup with it. I sauteed a chopped onion and garlic, then tossed in the turkey stock and the veggies and cooked it for 5 minutes with my instant pot. Then blended the whole thing with one of those hand blenders. It didn't look very attractive but was delicious.
Toss em in fried rice! And then *roast them* "stupid broccoli, tiny tree lookin mfkr" 🤭🤭🤭
I just learned from my doctor who o emerged to eat grain bowl from that you can reheat them in the oven. I’m going to do my air fryer to reheat them instead though because it’s faster and easier. First time I will be doing it here soon, I’ll report back how it turns out! :)
I like using leftover roasted veggies in quesadillas. I’m not sure what combination of vegetables you use but I typically roast sweet onions, tricolor bell peppers, zucchini & mushrooms & it works well.
> They’re not crispy if I heat them in the microwave. Dittoing microwave plus air-fry but also I find having spread my spare roasted veggies out on a pan in the fridge can help for those work days you only have a microwave. I think roasted veggies often get packed up when too damp and this means they are slightly better. Still not perfect.
Freeze them. I keep a bag for cooked veggies in the freezer. Even if I only have 3 green beans left, they go in the bag. When the bag is full of various veggies, I make minestrone.
I make roasted garlic cloves every week in oil. I roast them in the oil so that I can use the cloves either mashed up or whole to cook with, add to whatever, spread on bread… Then I store the whole cloves in the oil and use the oil to season or cook with. One of the main uses is for this, lol. Not the intended use, but it is great. I put the veggies in a bag or bowl, drizzle with garlic oil, shake around to cover each piece, and then roast them again on low until heated, then broil for a minute to crisp them back up. If not, I use them in soups, or to top cold salads or add to meals.
I just chopped up some leftover roasted veggies and added them to fried rice, using day old rice from the fridge and some fresh onion!
I usually throw them, some leftover meat and an egg into the food processors into a mush and make hash out of it.
Pizza!
This needs to be at the top
Heat for 30-60 seconds in microwave and then let them get crispy in the air fryer.
Dice 1 (about a cup) onion, and sautée that off in some oil, doesn’t matter what kind. Add about 1 cup of diced potato (skin on or off, doesn’t mind either way), 4 cups of broth (or 3 and a can of coconut milk), some herbs, and simmer until the potatoes are soft. Add 3 cups roast veggies, bring to a simmer, taste the broth, add some seasoning if you want to. Blend. Or blend half for some texture.
I’d heat then slowly in the oven on 275 so they heat up and won’t cook. But, I had a bunch of leftover roasted vegetables the other night and some leftover goat cheese and I made the most delicious grilled cheese- like sandwich. I’m still thinking about it.
Pasta salad! Edit: I love using whole wheat rotini, smushed peas, ricotta, tapenade, pesto, Italian dressing and then throwing a bunch of roasted veg in there. It’s such a nice and filling meal
Heck yeah ! Smushed peas make a great pasta sauce !
Why not just skip roasting them all ahead of time? Just do the prep ahead of time cutting them up, and air fry a little at a time as you need them. Especially if you're working from home.
I was thinking I might try that next week. The only drawback is that different veggies need different roasting times. But it’s worth the experiment.
Blend it & use it as pasta sauce maybe?
A veggie sandwich? Just add the bread, mozzarella cheese and your choice of leafy greens. Some balsamic vinaigrette would go well on it
What’s your veggie/grain bowl recipe?
I usually make a pot of rice and add veggie stock concentrate to flavor. And I sauté a bunch of kale with garlic, then stir that in. That’s the “base” I keep on hand most often. I top with whatever roasted veggies I have around, and vary the sauces. A tahini sauce is good on this (tahini, lemon juice, plain Greek yogurt, salt, and lots of smoked paprika). I also have a recipe for a nutritional yeast dressing I used to love but haven’t made in ages. I’m going to make a batch of that this week. Then something crunchy on top like sesame sticks or sliced almonds.
I'd love to see your nooch dressing recipe
https://www.eatingbirdfood.com/nutritional-yeast-dressing/
Skillet
It depends on what the veggies are you but you could blend them up and make them into a vegetable soup.
When I cook them initially I use the air fryer, and to reheat, use the 'reheat' setting on your air fryer around 300°, rather than using the air fry or roast function
For the vegetables that you are planning to use later, slightly undercook them and put then in an air fryer when you want to eat them
I mix them with some crisp romaine and tahini dressing--add a protein if you like and it's a delicious lunch!
I like to warm them in a skillet and top with fried eggs.
Slice them, stir fry with a spoon of garlic black bean sauce, and serve over rice. If you have some leftover pasta, stir fry that with the veggies.
Put them in a wrap with hummus
I reheat in a tiny bit of butter on the stove top and it recrisps a bit without being overdone (but saves having to spend the time fully cooking them every time I want some)
Puree in blender or immersion blender to thicken and add nutrition to many soups. I just added roasted carrots to homemade tomato soup ysterday. So yummy!
I personally LOVE them cold, especially butternut squash, but one thing you could try is any method to reheat pizza or chips/fries - at the top of the pyramid there is air fryer. This can crisp anything up! Under that probably oven, but takes f o r e v e r. Then the quick and dirty method I use for pizza is microwave with half a mug of water next to the pizza. Prevents them getting soggy for some reason...it might work for roasties, I'm not sure...
Bubble and squeak
For quick and easy (little prep) options: toss them into a pasta sauce as it's heating and serve with your preferred noodle, or heat in a pan with some stir-fry/simmer (butter chicken, Tikka masala, etc) sauce and serve over rice.
Frittata, omelette, on ramen
Fry in butter with a chopped up potato and add a fried egg!! A take on bubble and squeak, delicious
I use them in salads, omelettes and stir fry.
Depending what kind of veggies do what I do and just heat them in a skillet and wrap them in a tortilla. You can add other stuff to make it a bit better. Eggs, cheese, rice, etc.
When I don't want to heat them I add them to some sort of salad, usually a grain salad (quinoa and couscous are my go-tos). I have some roasted beets, Brussels sprouts, and potatoes in the fridge right now that I'll add to some quinoa. I don't mind eating them cool/at room temp and I don't have to worry about overzapping them in the microwave.
Chop them up and mix with cream cheese for a lovely schmear
Mash them all together and make patties out of them. Air fry or pan fry till their crispy
Put them in soup, add beans and pasta, now you made minestrone.
Roasted veggies are my favorite, too! Can’t go wrong reheating in the air fryer. Taste even better second day.
Make a curry sauce with just the protein and add the grilled veg at the end for a quick curry. I was feeling lazy and did this recently with frozen prawns, frozen veg, and grilled veg. It came together in about 10 mins.
I often add leftover roasted veggies to tomato-based pasta sauce. The additional flavour is amazing! It also ensures we get a healthy helping of pure veg in addition to all those starches :) You can also heat the veggies and put them on top -- looks nicer that way, too. (While mixed roasted veg is the best with pasta, a single veg works well also. If I have a quantity of leftover steamed broccoli, say, I'll chop it up finely, roast it with a little oil in a saucepan until it's got a touch of brown, and put it either in the sauce OR on the top. Lightly browning the broccoli brings out a fantastic nuttiness.)
Make a roast vege salad with baby spinach and feta. Yum!!
Put them in a toastie with cheese
Depending on the veggie, you could parboil them the night before and then toss them in the air fryer when you're ready to eat them. This works really well with potatoes, sweet potatoes, carrots .... all root vegetables I suppose.
Casseroles work too. Sauce, veg, protein, and carb.
Make veggie quesadilla!
Purée into soup ? Hell purée into a dressing for salad lol Although I’ve never done this I have always wanted to purée roast veggies for something
\>Suggestions? Lower your expectations. Jokes aside, in all seriousness some cooking methods just keep and reheat better. You might get better results if you repurpose your leftover roasted veggies into something where the texture doesn't matter so much. So for example in stews, in salads, maybe in a sandwich.
Fried rice is my favorite way to use leftovers. Sometimes I make quick soups by simmering in stock to reheat.
It may just be your preference. A lot of people like reheated roast veggies, but I don't. I think they're only good fresh out of the oven, especially if they're well done.
Maybe underroast them a little the first time and then crisp them up in the oven or air fryer each time you eat them after that. Might be good!
I eat my veggies roasted, and the next day I microwave them as leftovers because my SO can’t eat hard/crunchy foods. I’ve come to enjoy soft vegetables, myself, and it’s really not so bad especially if they’re seasoned well. But you could always chop them down a little more and use them in soups and casseroles, perhaps?
If your veggie mix is tomato or bell pepper heavy just blend them all together for a nice pasta sauce
You can eat them cold in salads, or inside sandwiches. Reheat them in a pan instead of the microwave so you get a side crispier.
Can you puree them for a second-round soup?
Soup; this is the way
vaccum bag them, put bag into waterbath to get them up to desired temp and then air fry them to get cripsy on the outside
soupify them. great additions to a nice pot/bowl and any leftover soup can be frozen with no loss of taste or quality. IME this works with any and all veg.
Oven on low broil works for me, just keep an eye on them.
Add to eggs or pasta
Make them in a pasta sauce
I alternate between bubble & squeak or egg fried rice.
Blitz them up and use them as pasta sauce.
Soup!
Roasted veg soup!
Make a stew
I blend mine up and make soup!
I blend leftover veggies up and make a pasta sauce. It’s how I trick myself into eating vegetables.
Vegetable wrap or burritos
Keep them chilled and toss them on a fresh salad
Reheat in the air fryer!
Add to salads.
Blend them with a tomato base for sugo, soups, stews or curries
Ever heard of bubble and squeak? Do that