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!
How-To
- Preheat the oven to 180C
- Chop the zucchini and eggplant into rounds and halve the roma tomatoes
- 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
- 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
- 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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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!