Make and freeze roast vegetables
Roast veg can make the basis of so many delicious meals – pasta, salads, frittatas, soups and more! Freeze your seasonal summer veg for dark winter nights and avoid buying air-freighted or hot housed produce. You'll save the flavours of summer and a lot of time.
Each serving provides 221 kcal, 6g protein, 16g carbohydrates (of which 14g sugars), 13g fat (of which 2g saturates), 10g fibre and 0.1g salt.
Ingredients
- 1 red onion, cut into eighths
- 4 garlic cloves, smashed with skins on
- 2 aubergines, cut into 2.5cm/1in thick slices
- 500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices
- 2 red, yellow or orange peppers, thinly sliced
- 500g/1lb 2oz cherry tomatoes
- 4 tbsp olive oil
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft.
Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use.
Recipe Tips
Other roast veg to include: carrots, celery, mushrooms, fennel, summer squash, beetroot and other root veg. These make and freeze roasted vegetables are fantastic in quiches, frittatas and ratatouille, or blended into soups and sauces. They will keep in the freezer for up to 3 months.
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