Roasted vegetables are one of the most versatile foodstuffs to have on hand.

Case in point – I roasted up a bunch of vegetables last week for a meeting I had here at the house.

I used a few cups of the finished product for mini-pita sandwiches, which were devoured between the meeting attendees and my guys, after the meeting.

A couple of nights later I used them to make enchiladas for dinner.

And all week long, I added them to scrambled eggs for breakfast.

No need for the sandwich or egg recipes; just stuff mini-pita halves and warm in a skillet before stirring in a couple of beaten eggs. The enchilada recipe is below.

The link for how to roast the veggies has three more recipes using roasted vegetables. The only difference in how I roasted them this time, was instead of using olive oil, I sprayed the foil-lined pans with Pam, placed the vegetables on the foil, and then sprayed the vegetables again with Pam before seasoning with salt and pepper and place in the oven.

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