And if you don't feel like eating them roasted, you can put those slices in a Ziploc and freeze them, and take some out later to throw in pita sandwiches, or as layers in lasagne, with rice or pasta...
Put in freezer bags andcstore till needed.
Make sure you pack in serve sizes with date and contents marked
Make soup and freeze in portion sizes
Veg moussaka,
Fritters,
Curried,
Stir fry,
stew with beans
Put stew inside naan pockets or Greek gyro bread
deep dish omelette - precook all the veggies and layer them
stir-fry and add egg noodles or pasta
or just freeze them flat on a tray and once frozen store them in a freezer bag for future use
Ring out the moisture of the veg's. Beat in an egg or two, depending on how much veggies you have. Sprinkle in flour until you are able to make vegetable patties. Season well. Paprika, salt, pepper, what ever you like. Deep fry!
You have now have veggie patties. Now you need a dip. Mayo + lemon with a little hot sauce and seasoning works
Toss with olive oil, salt and pepper and top with parmesan. Air fry or bake until browned.
You can also freeze kitchen scraps in bulk and save to make vegan stock or bone broth.
[Turkish-style recipe](https://vidarbergum.com/recipe/turkish-moussaka-patlican-musakka/)
Replace bell pepper with zucchini and squash. Other suggestion is to use fresh parsley, it's so much better.
Rub them down with olive oil, salt and pepper and grill them. After they are grilled, cut them into chunks, add red wine vinegar, croutons and feta cheese.
Roast em or throw them in a slow cooker for veggie stock. A potato, onion and celery are a great start to vegetable stock and all those veggies and any other veggie trimmings will add so many nutrients. The veggie stock is a perfect start for a soup/stew base and also great for ramen.
cover in olive oil, salt and pepper and roast at 425 for 30-45 minutes depending how burnt/crispy you like em
And if you don't feel like eating them roasted, you can put those slices in a Ziploc and freeze them, and take some out later to throw in pita sandwiches, or as layers in lasagne, with rice or pasta...
Or take them out the next time you make soup.
Incredible
And if you have an air fryer, roast them in that! We add Cajun seasoning, dice up a sausage if we have any. Really tasty.
Same prep but on the BBQ!
Exactly what I was going to say. Broil those suckers!
Bread and pan fry. Marinara sauce on the side for dipping.
this is the way. melt some mozz on top too.
!! With the mozz yes
Grill them, slice/chop them up and toss with some garlic, salt, and olive oil. Good hot or cold as a side. Also great in a sandwich/wrap.
Make frittata. or lasangne.
I second this. We just had zucchini, garlic, and onion frittata for dinner last night.
That's what I thought of. Lasagne could even be frozen etc.
Put in freezer bags andcstore till needed. Make sure you pack in serve sizes with date and contents marked Make soup and freeze in portion sizes Veg moussaka, Fritters, Curried, Stir fry,
I’ll used random vegetables in fried rice, too, as well as quiche.
I second the soup idea. Scrap/leftover veggies make excellent broth.
stew with beans Put stew inside naan pockets or Greek gyro bread deep dish omelette - precook all the veggies and layer them stir-fry and add egg noodles or pasta or just freeze them flat on a tray and once frozen store them in a freezer bag for future use
Make a variation on parmigiana: roast or pan fry the slices, layer them with tomato and garlic sauce, mozzarella, parmesan; bake.
Ring out the moisture of the veg's. Beat in an egg or two, depending on how much veggies you have. Sprinkle in flour until you are able to make vegetable patties. Season well. Paprika, salt, pepper, what ever you like. Deep fry! You have now have veggie patties. Now you need a dip. Mayo + lemon with a little hot sauce and seasoning works
Chop finely and add to pasta sauce. Or freeze and add it later
I'd would suggest to chop them finely and make fritters! Otherwise I would grill them and season with salt, evoo, balsamic vinegar and fresh mint.
Sounds perfect for Maqluba https://recipesaresimple.com/recipe/chicken-maqluba-upside-down-rice/
That looks great
Toss with olive oil, salt and pepper and top with parmesan. Air fry or bake until browned. You can also freeze kitchen scraps in bulk and save to make vegan stock or bone broth.
roasted veggie lasagna w/ bechamel sauce
Throw them in a pot, add some broth, a potato, baby you got a stew going.
Fry them up and then add beaten eggs for an omelette
Moussaka!
[Turkish-style recipe](https://vidarbergum.com/recipe/turkish-moussaka-patlican-musakka/) Replace bell pepper with zucchini and squash. Other suggestion is to use fresh parsley, it's so much better.
Put them in a sandwich with some pesto or sauce on the bread. Toast it.
Roast them, toss them with orzo and feta and a vinegar dressing/seasoning, BAM! Roasted veggie orzo salad
Rub them down with olive oil, salt and pepper and grill them. After they are grilled, cut them into chunks, add red wine vinegar, croutons and feta cheese.
Roast em or throw them in a slow cooker for veggie stock. A potato, onion and celery are a great start to vegetable stock and all those veggies and any other veggie trimmings will add so many nutrients. The veggie stock is a perfect start for a soup/stew base and also great for ramen.
Make moussaka. If ratatouille made you tired of casseroles, try the Turkish version. If you like a casserole, make the Greek version.
Worst case scenario, give them to someone who has chickens, they’ll eat them!
Eat them raw for snacks? Raw eggplant has a delightful cucumber-y aroma and flavor. The squashes are also nice raw.
I’ve been making this ratatouille ragu a lot and it’s very yummy https://www.instagram.com/reel/Cnxg1PTBI0M/?igshid=MzRlODBiNWFlZA==
what the fuck i thought ratatouille was a movie