I just wanted to add - I do a MASSIVE load of roasted veggies (8 - 12 types) each week, a few oven-loads. I then store them in containers in the fridge, and use them for pastas, pizzas, tarts, quiche, lasagne, even blend them up and make filling for ravioli.

This is great for vegans or people needing more veggies in their lives, as it's just a one-off effort each week, instead of peeling and preparing each night.