Recently I had a few friends over for a Fondu dinner gathering. We didn’t just dip bread into the cheese fondu. Instead we roasted two big cookie sheets full of vegetables – sweet potatoes, purple, red, & white potatoes, broccoli – and steamed some zucchinis and yellow summer squash as well. In the end there were lots of left-over vegetables for me to creatively play with over the next few days. In the end I made three completely different meals with the left-overs. Not only was it fun to do this, but it kept me from getting bored with eating the same thing for too many days in a row. Below are the recipes that I made. Enjoy!
Creation 1 – Roasted Vegetable Fritata or my altered version of a Tortilla Espanola
When I lived in Spain I became very familiar with one of the typical dishes, the Tortilla Espanola. In Spain they use only white potatoes, but I’ve always been one to alter things, so I figured why not make one with some of the veggies I had leftover?
- 4 eggs, beaten with a couple tablespoons of water added in
- ~2 cups of cooked vegetables (I may have used more than 2 cups. It was enough to have a full layer on the bottom of the small frying pan I used. Also, it’s good to include at least some potatoes).
- 1 onion, chopped
- salt & pepper to taste
- Saute the onion. Add the cooked veggies and saute for a couple minutes.
- While the veggies are warming, beat the eggs with the water and add some salt and pepper.
- Pour the vegetables into the egg batter and mix it all around well.
- Heat a small frying pan over medium high heat, add olive oil, and transfer the veggie mix back into the pan.
Let it cook for a few minutes, then turn heat down to low, cover and let it cook for about 10 to 12 minutes. The sides should set nicely and it should only be a little runny in the middle.
- This next part is a bit tricky… Gently slide the cooked side onto a plate or the frying pan lid and flip it back into the pan so that the uncooked side is down. (I like to put the frying pan upside down on top of the lid or plate and then flip it all together.)
- Cook on medium high heat for a minute or two before turning back down to low and cooking for another 5 minutes.
- In Spain they enjoy their Tortilla in a roll. I had it on a couple pieces of toast.
Creation 2 – Savory Vegetable Soup
This was a particularly easy and quick dinner. I had some broth leftover from making the cheese fondu, so I decided to use it up by making a soup. In addition to the broth, I still had plenty of leftover vegetables, some of which I also used. Because almost everything was already cooked, this soup only took about 10 minutes to make. For taste, variety, and nutrition I added some ginger, garlic and kale. Turned out delicious!
1 bunch of kale, roughly chopped
- 2 cloves of garlic, pressed
- olive oil
- 1 large chunk of ginger, grated
- ~2 cups roasted veggies/steamed squash
- 3 cups broth plus another 2 cups of water
- Salt to taste
- Prepare the kale and saute in olive oil for about 5 minutes. Add the pressed garlic in for the last minute or two.
- Add ginger, broth and water. Bring to a boil, then turn down and simmer gently for a couple minutes.
- Add the vegetables and simmer until everything is hot.
Note: You could easily add chicken or anything else you want to this soup.
Creation 3 – Salad with Roasted Vegetables & More
During the summer months I love making big salads with all kinds of different toppings and combinations of toppings. So using some of the leftover vegetables as a topping for a salad seemed a perfect way to create a meal.
Salad, carrots, cucumber, avocado, salmon (or tuna or chicken…), roasted vegetables… add whatever you think you would enjoy on your salad.
A tablespoon or two of hummus, lemon juice, olive oil, salt and any fresh herbs you would like to add. Or any other dressing you want to make or that you already have on hand.