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Make Ahead Roasted Vegetables

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Make ahead roasted vegetables are such a great meal prep tool! While this big batch of sheet roasted veggies could certainly feed a crowd, they can also feed your family.

Now, before we get cruising into the kitchen, this post was one of the first ever recipes I put here on This Farm Girl Cooks.

So the images, not so great. But as of December 2019 I’m working to update some old content. And so that the post isn’t lonely, I’m keeping in the bad (really bad) photo until I can reshoot this recipe properly.

Rest assured the recipe is great. Photography then – not so much. Ahem…Back to your regularly scheduled post.

I woke up the other morning with the words “Cook Once, Eat Thrice” in my head. 

What can I say? Some people dream about vacation destinations; I dream about food and increased productivity.

I also dream in Old English, apparently. Here’s what the word means:

Thrice:  [thrahys]  adverb

1. three times, as in succession; on three occasions or in three ways.

2. in threefold quantity or degree.

So there’s your Old English lesson of the day. Come hither, and I will tell you more about why these make ahead roasted vegetables have my brain cells working overtime.

Make Ahead Roasted Vegetables

make ahead roasted vegetables

Back to the food, because it’s always about the food…

When I’m cooking I try to cook an extra portion or two as an easy leftover meal (my husband pointed out that I sometimes eat them for breakfast too.

Totally guilty as charged as those who follow me on Instagram know. I’m not afraid to grab a photo of last night’s dinner I’m noshing on for breakfast.

I like to make extras to go into the freezer for a busy night. I also like when I can repurpose ingredients into another meal. That’s why you’re going to LOVE these roasted veggies!  

You can use whatever you have on hand and whatever you like.

Here’s the base recipe you can use for the Roasted Veggies:

  • red onion
  • bell peppers – green, red and/or yellow
  • zucchini
  • yellow summer squash
  • cherry or grape tomatoes
  • sweet corn kernels (hey, why not?)
  • olive oil, minced garlic and some salt & pepper

That’s it and of course, the portions can be give or take based on what’s in your fridge or your garden.

Some other veggies that would be great in addition to the ones I listed are:

  • sweet potato
  • beets
  • eggplant
  • mushrooms

but this is the blend I made, which was inspired by Naturally Ella’s Summer Vegetarian Tacos forever ago.

Now that you have your roasted veggies, here are some ideas to put them to use:

Roasted Vegetable Tacos

#2: Roasted Vegetable Pizza –

Use precooked naan for an easy pizza. (You’ll usually find these near the deli case at the grocery store, or near the bread at Aldi.)  Place on a sheet pan and lightly drizzle the naan with olive oil. It’s basically already cooked, you’re just finishing it off in the oven. Spread roasted vegetables among the naan (ours from Aldi had four crusts to a package, the ones I saw at Target had two to a pack.). Add a little mozzarella, feta, kalamata olives, or shredded and precooked chicken if you’d like. Don’t overload the pizza with cheese, a little bit will go a long way.  Cook for 8-10 minutes until naan begins to brown on the edges and the veggies are warmed through.

This is one of my favorite meals and it’s super quick! Here’s what it looks like in case you haven’t seen it before and here’s my finished dinner.

#3:  Roasted Vegetable Quesadillas
Heat a skillet over medium heat. Sprinkle cheese on a flour tortilla, top with roasted vegetables. Add a little more cheese and top with another flour tortilla. Place in skillet and cook until browned and cheese is melted. Cut into quarters and serve with salsa, sour cream and guacamole.

*Add black beans to the mixture if you want extra protein. Either way is nice!

Recipes to make with Make Ahead Roasted Vegetables:

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Yield: 6 servings

Roasted Vegetable Tacos

Roasted Vegetable Tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 red onion,  chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 zucchini, chopped
  • 1 summer squash, chopped
  • 1 cups cherry tomatoes, halved
  • 1 ear of sweet corn kernels
  • 1 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • flour or corn tortillas for servings plus toppings


  1. Preheat oven to 400 degrees. Prep vegetables while oven preheats.
  2. Place vegetables on a sheet pan. Drizzle with 2 Tablespoons of olive oil, minced garlic, cumin, salt & pepper. Toss with your hands to lightly coat the vegetables and spread evenly in pan.
  3. Don't overcrowd the pan - use two if you have to.
  4. Roast until tender and beginning to brown, 20-25 minutes.
  5. Remove from oven. Spoon mixture into corn or flour tortillas and top with traditional taco toppings such as cheese, salsa, sour cream, etc.


If desired, you can add a can of drained black beans to the heated vegetables to serve with the vegetable taco mixture.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 202mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g

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