Here we are, almost the middle of October, and we are still getting lovely veggies from the garden!
OK, so they don’t look that good. We picked a bag full of peppers, aubergines and tomatoes, and I would imagine that if you saw them in a supermarket, you’d never buy them! They are scabby, a bit soft, and some are split.
But oh, the taste! The ones that are in good shape we save for sandwiches, or on our toast in the morning, or in salads.
The others? They’re really not good enough for preserving in the normal way. However, I came across a fabulous way of roasting vegetables in the oven! You chop them up, put them in a big roasting pan, roast in a hot even, then put in ziplocs for freezing.
How to use them? Better to ask how not to use them! We have used them in soups, stews, on pasta, on pizza, spiced up for a curry, you name it, it’s great.
And all winter long, we will be able to revel in the tastes of summer – luxury!
6-7 rosemary sprigs
Rough chop all the vegetables, and put in a large roasting pan. The proportion of each is up to you!
Drizzle olive oil over the veggies, then add the rosemary and lightly turn over.
Bake in a hot oven (gas mark 7, 425F) until the vegetables are roasted nicely and most of the liquid has cooked away.
Freeze in ziplocs when cool.