Recipe for Leftover Summer Vegetables Medley

Make in any amount

When I make my Summer Vegetable Medley, which is in the similar and related recipes links, I usually make enough for two nights since it is so good and reheats very well in the microwave or on the stovetop. When there is not enough for the second time around, it serves well as a side dish for a different entree. However, there are occasions when I need to stretch the amount leftover or want something different. All of the following recipe ideas are as delicious as the original dish.

• One time when I had some of the vegetables leftover, as well as some rice I had to go with them. I had two extra eggplants that needed to be used. I decided to make Stuffed Eggplants. I browned some ground beef, then added it along with extra seasonings and Parmesan cheese to the vegetable and rice mixture. I used it to stuff the eggplants and baked them until hot. The resulting dish was as good as the first time around. If you prefer, keep it vegetarian by cooking more rice in place of the beef.
  
  
• Make Pasta with Vegetables. Reheat the vegetables and toss with cooked pasta, such as farfalle or rotini. Pass grated Parmesan or Romano cheese.
  
  
• Make a Summer Vegetable Soup. Sauté some onions and garlic, add canned diced tomatoes, or whole tomatoes crushed, a little water or broth to thin it out, then the vegetables. Season with oregano and/or basil. If you have leftover rice or other grain, add that just long enough to heat. If not, and you need to stretch the amount of soup, add some small pasta before adding the vegetables, such as ditalini or small shells and cook until tender.