Meal plate empty-fridge

Throw in whatever vegetables you have left in the fridge, or follow the recipe including red pepper, cauliflower, broccoli and red onion, add chicken or any other leftover meat as well as a tasty vinaigrette, put it all in the oven for a few minutes and dinner is served!

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20 min
4
45 min
Freeze for three months.

  • Ingredients

    • 2 cups leftover cooked chicken (or other meat, or tofu, even legumes would be delicious)
    • 4 cups leftover raw vegetables (preferably root or cruciferous vegetables) or:
    • 1 red onion, quartered
    • 1 red pepper, roughly chopped
    • 1/2 cauliflower cut into small florets
    • 1/2 broccoli cut into small florets
    • 2 tbsp dried oregano
    • 1/2 cup olive oil
    • 2 tbsp balsamic vinegar
    • Salt and pepper from the mill

  • Preparation

    1. Preheat oven to 375ºF.
    2. In a large bowl, combine red onion, ½ tbsp dried oregano, 2 tbsp olive oil, ½ tbsp balsamic vinegar, salt and pepper.
    3. Place on a baking sheet, taking care to leave space for the other vegetables: each vegetable has its own section of the sheet! Repeat this operation for all the vegetables.
    4. Bake for 30 minutes or until all vegetables are almost tender.
    5. Add the leftover meat and bake for another 15 minutes.

For the adventurers

Notes and tips

When serving, garnish with:
Crumbled feta cheese
Sliced Kalamata Olives
Fresh spinach

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