Freezing cooked vegetables is a new addition to my freezer and I love it. I’ve been experimenting with leftover grilled vegetables on Pesto pizza and now I’m trying roasted vegetables with Homemade Italian dressing. I have to say this Italian dressing is super versatile. I’ve used as a marinade for chicken, a salad dressing and now a flavoring for roasted vegetables.
I start with a pan full of vegetables. I slice my onion into rings, peppers into strips, zucchini into matchsticks and whole baby carrots. I also threw in some baby cherry tomatoes from my friend. God is so Good to provide such beautiful produce this year! I drizzle with the pre-made dressing (recipe below).
Bake at 375 for an hour or until tender. AND make sure you bake it with something else (it’s my double bubble pet peeve-I can’t bake one pan of anything lonesome -it’s just not time and money saving). See my post on the fresh pumpkin I baked with it here.
I cool it for a while (an hour or so) and bag it according to what I plan to use it. I’m saving one bag in the refrigerator for pesto pizza with grilled Italian sausage. The other bags will go into the freezer for Alfredo noodles, omelettes, more pizza or marinara sauce. I’ll probably cut into smaller portions if you’re wondering or I may not.
I triple this ratio of seasonings to keep on hand for the following Italian dressing.
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- In a large glass 4-cup measuring glass, mix together all herbs and seasoning. Store in a sealed freezer bag.
- To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
What meals could you use implement a few bags of cooked vegetables with?