Somethign hardy and tasty, that won't break the bank:
Divide the remaining tray of vegetables between two containers, while still warm add 1/2 cup of your favourite vinaigrette to one of the containers.
These marinated vegetables will be delicious on a salad with whatever embellishments you want to add.
You can even reheat them in a bain marie and serve over sturdier greens like kale, spinach, chard or collards.
When you are ready to use the other half, combine in a medium pot:
- 1 cup olives,
- 1 stick cinnamon,
- 1/4 cup olive oil
- and 1 x 598ml can of crushed tomatoes
Bring this combo to a boil, reduce to a simmer for 10 minutes, add the vegetables and cook 5 minutes more.
