Whether you have a family to feed or just yourself repurposing leftovers is a wise way to stretch a dollar and save some time too. www.OurEverydayDinners.com writer Amy James shares this recipe along with one for Pan Roasted Chicken and Lemon Herb Potatoes that gives you leftovers for four more dishes – Rosemary, Feta and Potato Grilled Pizza, Chicken and Black Bean Burrito Bowl, Chicken and Vegetable Fried Rice and a Cobb Salad.


  • 2 pounds farmers’ market vegetables (squash, zucchini, green beans, broccoli, mushrooms etc)
  • olive oil
  • salt and pepper to taste


  1. Arrange vegetables in a single layer on a baking pan.
  2. Drizzle the veggies with olive oil, and toss with salt and pepper to taste.
  3. Roast for 10-15 minutes in a 400 degree F oven, or until vegetables are brown and tender.