Kept in the fridge, they’re a secret weapon for fast gourmet meals.
Sometimes I get overly enthusiastic at the grocery store and end up buying more vegetables than can fit in my fridge. When my weekly CSA share shows up a couple days later, I’ve got even more on my hands. Don’t get me wrong, this is a good problem to have, but it can result in some trouble when trying to cram everything into the fridge and use it all up before it goes bad.
I’ve written in the past about the importance of washing, drying, and storing greens as soon as they come in the door, as this makes them easier to use on a whim. But today I’d like to talk about another strategy I’ve been using recently to help reduce storage space, while also improving usability.
This is roasting and/or grilling en masse. I take a large quantity of sturdy vegetables, such as eggplant, bell peppers, zucchini, mushrooms, sweet potatoes, Brussels sprouts, and asparagus, and wash and trim them. I brush generously with olive oil, sprinkle with salt and pepper, then cook them in a hot oven (425F) or on a hot grill, turning occasionally until soft, crispy on the edges, or caramelized – whatever texture I’m going for.