How To: Roasted and Marinated Vegetables

I forgot to cancel my veggie box before I went to Queensland so found myself with a fridge full of amazing organic vegetables and not much time to eat them all. I didn’t want any to go to waste so cooked up and froze what I could and then decided that I would roast and marinate the zucchini, eggplant and tomatoes to store in the fridge until I got back. It worked really well and I have been using them in simple pasta dishes, in sandwiches and as part of a cheese platter since. Such a great way to prolong the life of your vegetables!


I used lots of garlic and rosemary with my vegetables, but you could use whatever herbs you have on hand and even some chilli if you’d like. It does use quite a bit of olive oil, but don’t forget that you can re-use the oil as you remove the vegetables as it will now be nice and flavoursome after being immersed with the garlic and herbs for a while. It goes lovely on some bread, or even as part of a pasta sauce. Delicious!


  1. Preheat the oven to 180C
  2. Chop the zucchini and eggplant into rounds and halve the roma tomatoes
  3. Place the vegetables on a roasted tray with the garlic (skin on) and generously coat with oil. Add a good sprinkling of rosemary leaves, salt and pepper and roast for 45 minutes, turning occasionally
  4. Remove the garlic from its skins and layer the vegetables into a sterilised jar. Add additional rosemary and slowly pour in oil until all the vegetables are covered
  5. Close the lid on tightly and leave to cool before storing in the fridge



Have you tried preserving your own vegetables before? What’s your favourite flavour combination?

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