Good morning! How did my American readers outside of Hawaii, Puerto Rico, and most of Arizona enjoy falling back? I celebrated by getting up shortly before 7 a.m. Even with the time change, that’s a bit early for a Sunday.
Anyway, today I present to you a Meatless Monday meal idea that doubles as a Scramble meal (one that I actually had on Friday for lunch rather than Sunday night). It’s so easy that it almost doesn’t count as a recipe! This recipe is a tasty, fun way to use up leftover homemade salad dressing (like what I had from last week), which is why I decided to try it.
Vinaigrette Roasted Veggies
- A serving size of leftover raw, cooked, or frozen veggies
- 1-2 tablespoons of vinaigrette
Yeah, that’s all you need. Preheat the oven to 400° F. Prepare a baking sheet by spraying it or lining it. Gather your vegetables. Chop the raw ones into small pieces so they’ll roast faster. If you’re using frozen veggies, defrost them with a quick trip in the microwave, or begin thawing them in advance of the recipe. I had one raw potato and some frozen green beans to use up. Put them in a bowl and top with enough vinaigrette to coat:
Toss or stir to distribute the vinaigrette. Now spread them around on the baking sheet:
And put them in the oven until they are roasted to your preferences. Mine took about 20 minutes.*
I served mine up topped with cracked pepper and a small minced garlic clove. Delicious and perfect for a cold day.
*My potato and green beans were fine to sweat it out together. However, if you decide to roast two veggies with very different cooking times (e.g. a whole potato and some asparagus), then you’ll want to keep them separate on the sheet so you can remove the quicker-cooking vegetable when it’s done.
Still have more leftover dressing? Make Vinaigrette Garlic Bread!
- Slices of bread (anything crusty works well; I used my focaccia)
Preheat the broiler and place a rack on the top row of the oven. Slice off as much bread as you want and spread some dressing on top:
When the broiler is good and hot, place the bread (on a baking sheet, a piece of foil, or directly onto the rack) under the heat.
It’ll only take three or so minutes for the edges to begin to brown. When they do, it’s done! I sprinkled black pepper and nutritional yeast on top, which was an excellent choice:
You can also pre-toast or pre-broil the bread on the other side before adding the vinaigrette, which will result in a firmer toast. Just make sure to watch it carefully. Mine stayed fairly soft in the middle. The bread is a great treat on its own, but it would also be good served with the veggies or on the side of a nice hearty vegetable soup. Though high in sodium, Amy’s Organic Fire Roasted Southwest Vegetable Soup is a favorite of mine.
If you want to celebrate Meatless Monday but don’t want to invest a lot of time or creativity, give these ideas a go!