If I have less than one serving of cooked vegetables left, they go into an omelette. When I have 1-2 cups left over, they get minced and added to meat loaf, burgers, or poultry stuffing.
If I have a lot of leftover vegetables, or some languishing in the crisper drawer, it's time to make veggie broth. A gallon of water, a pile of veggies, and an hour to simmer gives you a gallon of flavorful, nutritious veggie broth for pennies. Strain and toss the veggies, cool and freeze the broth, and you've got a delicious, healthy base for sauces and soups.
Most greens wilt beautifully, so leftover salad can go into an omelette or the stockpot. Just sacrifice yourself and eat all the bits of avocado first.
By Fishercat from Albany, NY
Related: 
Using Leftover Vegetables
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