We all have heard about canning as a way to preserve foods, but I’d never thought of roasting and then freezing vegetables as a way to preserve them. And did I mention there’s less work involved? The R-G explains:
before my veggies head into hibernation, I roast them in great big batches, with drizzles of olive oil and sprinklings of salt and pepper. Then I package them into resealable freezer bags and stack them in the freezer where they’re ready and waiting to step in this fall and winter when I’m in the mood for soup.