LOADS of veggies left over

[hellosun20]

I have so many vegetables that I need to use up. Wanted to batch cook something for lunch ( lighter than dinner) which isn't soup. Anyone got any good recipes?

[RaininSummer]

Roasted mediterranean veg - have in wraps or with halloumi/meat/pasta or for non med veg - make a stirfry with noodles?

[maxelly]

What kind of veggies? If mediterranean type (peppers, tomatos, onions, mushrooms, aubergine, courgette) then I'd roast them with some oil and you can then have in loads of ways, in a sandwich, dressed as a salad, with pesto, stirred through pasta with a little soft cheese or blended with tomato as a sauce, on the side with some chicken or fish...

I quite like a veggie paella which is nice with green veg, asparagus, peas, green beans etc and a big batch will keep for a few days (just be careful how you store and reheat it as the rice can be a food poisoning risk).

Or if it's root veg like carrots, swede, parsnip, squash then maybe a nice root veg curry or root veg and lentil stew? Bit heavy maybe but if I was having something like that for lunch I wouldn't do any extra carb with it to make it a bit lighter/lower calorie whereas for dinner I'd have rice or potato...

[Judashascomeintosomemoney]

Depends on the veg. I recently had an over abundance of peppers and red onions and red cabbage. I made roasted red pepper sauce (with a bit of onion) that I froze in batches for use with pasta sometime. I thinly sliced the yellow and orange peppers and red onion and pickled them in a ‘quick’ red wine vinegar liquid and have two large Kilner jars in the fridge (has some on salad with fish cakes last night) and also pickled the red cabbage which we use in pitta with loads of salad and halloumi as a ‘kebab’.
Root veg I’d probably make root veg mash and freeze in batches.

[Ineedabreak19]

I made a big pot of vegetable curry and divided it into portions for the freezer.

[dancemom]

Vegetarian lasagne

[Judashascomeintosomemoney]

Also had a lot of green veg. So made a base green curry paste and cooked with coconut milk and used green peppers, green beans, edamame, peas and spinach with paneer, enough for a couple of batches for four. If we have kale left over we makes kale crisps - shredded kale on a baking tray with a teeny drizzle of olive oil and salt and pepper, baked for a few mins til crispy.

[AtleastitsnotMonday]

Stir fry?
Rosti’s
Ratatouille
Crudités with veg based dips

Kind of difficult not knowing what you have.

[flissity]

Depending on what they are. I always freeze leftover veg from roast dinners (stuff like carrots, parsnips etc) into portions. Then just use as and when you need a portion of veg with a meal?

[hellosun20]

Thanks for the suggestions. These are what we have (should have put that before!): cauliflower, spring greens, parsnips, carrots, pepper and SO MANY POTATOES!!!

[AtleastitsnotMonday]

I’d go with a rosti then grated carrots, potatoes and parsnip rosti’s then make a pepper and spring onion salsa to go with it.

[StayAlert]

Those veggies would be good in a curry

[Ineedabreak19]

Do a veg curry and fish cakes with the excess potatoes, you can then freeze for later.

[geogteach]

Use potato's spring onions and peppers to make a frittata. Roast the cauliflower

[Wisteria1979]

If you have freezer space I’d make a few batches of mashed potato that can be frozen in sheets. Great for topping fish pie / cottage pie etc.
I’d stir fry the rest of them If sliced thinly except parsnip, never stir fried that but don’t see why not if grated 😁

[justjuggling]

How about bubble and squeak? Delicious with cold meats and a fried egg on top.