12 hours ago
Friday, September 10, 2010
The reason I love grilling and roasting vegetables is mainly to have leftovers.
You can be so creative with leftover veggies. You can make frittatas, quiches, paninis, or a nice salad, like I did for lunch.
I use prewashed bagged arugula, and mixed the greens with a dressing made with:
1 tbsp grainy mustard
2 tbsp white wine vinegar
3 tbsp hazelnut oil
Top with the leftover grilled asparagus (sliced on the bias), roasted golden beets (which I love to have hanging around) and some chopped hazelnuts.
And there you have it, a really good "leftovers lunch", or lunch made with leftovers.