Roast Veggies for Later

Here’s a great tip. Roast your veggies and then stick them in the freezer for later. All you have to do is heat them up!

After the veggies have been roasted, they will keep their texture and flavor. They will also keep in the fridge like this for a few days. it makes it easy to throw together a quick dinner later when you don’t have time to do all the chopping and prep.

Here’s a simple recipe:

Good veggies for roasting:
– carrots
– summer squash
– potatoes (small ones are better, and different colors are fun)
– kohlrabi
– zuchinni

Simple veggie marinade:
chopped garlic
sweet onion, chopped in thick slivers (shallots and red onions can be good, too)
olive oil
salt and pepper

If your oven has a “convection roast” setting, use it!

preheat the oven to 325 degrees F.
Chop the veggies in bite-size chunks
toss them in the marinade to coat evenly
put it all in a pyrex or roasting pan big enough so the veggies are just one layer deep
Roast for 25 – 35 minutes

When it’s done, eat some, let the rest cool and then put it in a container or freezer bag for storage in the freezer

To reheat: Warm in the oven at 325 for 10 minutes, or toss in a frying pan or wok for 5 minutes on medium heat, stirring regularly.

3 thoughts on “Roast Veggies for Later”

  1. This is a great blog! Joell had told me about it awhile ago, and I’m finally getting
    around to reading it. I love the recipes and your philosophy. We were recently in
    Point Reyes and they had put together a poster that has all of Michael Pollan’s
    words to eat by (an eater’s manifesto). It is great as it starts with “eat food, not too
    much, mostly plants” and goes on and lists several more. I bought it and plan to frame
    it and put it in our kitchen.
    Anyway, I wanted to say, thank you for putting together a blog that is useful and
    Kathy (Pescadero)

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