Roasted vegetables will last for over a week in the fridge. I know 'cuz I'm eating them for lunch. Roasted fennel, butternut squash, potatoes, carrots, celery, eggplant, mushroom; much of what went into last weeks Iron Chef stuffed potatoes. Throw in some brown & wild rice, and a chickpea cutlet (what doesn't go with chickpea cutlet) and I've got a pretty satisfying lunch in a bowl. Way better than any prepared meal from the freezer section.
Interview with VVC Moderator Colleen Holland, VegNews
21 minutes ago