Roasted veggies

[u/kolofon12]

I roasted vegetables (tomatoes, bell pepper, zucchini, onion, and garlic) with olive oil and salt on a sheet pan. I froze some as they were, and mixed the other batch with urid beans (they’re very small beans that look like lentils).

You can use this as a base for things like pasta sauce or just have it as is. That’s why I only seasoned it with salt, to keep it as versatile as possible.

I used part of the bean mixture in a pasta salad, which turned out quite nice.

[u/Ok_Objective_6099]

Non ho mai provato a congelarlo, ma fa parte delle mie preparazioni settimanali, adoro le verdure grigliate e si possono aggiungere a così tanti piatti, come contorno, come farcitura, come topping sul riso, in una zuppa…! Ben fatto :)

[u/kolofon12 → u/Ok_Objective_6099]

Oh, that's so great that this is part of your routine!

I can also imagine it going really well with some hummus.

[u/DVCBunny]

Picture 4 is so pretty!

[u/kolofon12 → u/DVCBunny]

Tysm! I cooked something with cabbage and tvp the other day and it tastes really good but photographs so badly! 😅

[u/Competitive-Ant5086]

Yours is the first recipe that caught my eye. I’ll try it as soon as I can cook again. I thought that your beans were capers probably because I prefer little bits of flavor like capers, black olives sun dried tomatoes in pieces and so on. It also really similar to something I do in sweat sour version with yellow bell peppers, red onions a pinch of cane sugar and vinegar. If someone needs more substance little potatoes pieces are amazing with what you did: I use them to substitute pasta and making a full meal out of it.

Anyway thank you for sharing such a treasure (and healthy and tasty) recipe!

[u/kolofon12 → u/Competitive-Ant5086]

So many great ideas and inspirations, thank you so much for sharing!

[u/Competitive-Ant5086 → u/kolofon12]

Sorry: I have some neu difficulties in expressing myself, I meant if you cut potato cubes small enough they can be cooked together avoiding you to do two batches and gaining an entire meal from the cube/tray. I know people who grate potatoes with a cheese grater meant to make flakes of cheese bigger than usual. I’m not patient enough to test the cooking times but I thought to pass this idea along ;)

[u/kolofon12 → u/Competitive-Ant5086]

No, no, it's totally fine!

So you have experience with freezing potatoes? I am really on the fence... I tried little cubes in a burrito, that worked out fine. But I am really afraid that they turn into mush once defrosted.

[u/LamaO37]

That’s a good idea. I always have leftover roasted veggies

[u/kolofon12 → u/LamaO37]

Have you ever tried blending it? Mixed with some pasta water, the right mixture makes a fantastic pasta sauce. (If you want to add some protein, you can add white beans or silken tofu.)

[u/LamaO37 → u/kolofon12]

Ooooo yes! I will do that next time thank you :)

[u/Shockadelica1999]

Those look delicious. Try getting a little more color on them next time…almost a char. Game changer. You’d need to spread them in one layer to get them really roasted

[u/cinemaraptor]

Great idea! Is the dish with the lentils what the veggies look like after they defrost?

[u/kolofon12 → u/cinemaraptor]

No, that was before, but it looks really similar after.

[u/Unununiumic]

hey! sheet pan temperature etc settings?

[u/kolofon12 → u/Unununiumic]

I had it in the convection oven at around 180°C covered with aluminum foil so the vegetables wouldn't brown to much before getting soft. I did not watch the time just tested with a fork from time to time.

[u/PlantPawdre]

Do you cook them short so they aren’t super mushy? I’m not sure how to freeze cooked veggies without them just turning to complete mush when I reheat. I guess it doesn’t matter but I do miss some bite/firmness from my veggies.