Roasted vegetables tend to lose their luster when it comes to leftovers the next day. So, the solution?
Make a mouthwatering Mediterranean Roasted Vegetable Soup with squash and carrots, but really, you can use any vegetables from the night before. Watch the video above to see how!
Click here to get the full recipe.
For more videos by Roni Proter of Dinner Reinvented, click here!
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Recipe and photo courtesy of the National Onion Association.
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Recipe and photo courtesy of the National Onion Association.
Recipe and photo courtesy of the American Lamb Board.
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