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.
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