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!
