How do you pack for vacation AND turn all the fresh veggies in your fridge into a delicious dinner plus extra for the freezer the night before you leave?
ROAST them of course!
It is hands free and while the oven does the work – you can spend more time deciding how many pairs of shoes to pack.
Here is what I had hanging around my fridge that night….
yup – I have to brag – I grew that basil and those cherry tomatoes myself!
Not shown here but I chopped and threw in a small onion as well. Speaking of chopping, I kept it easy by just rough chopping everything into large pieces. Roast in a 375 degree oven with olive oil, S&P, a dash of balsamic vinegar and a shake of Italian seasoning blend. I did wait and add the fresh basil towards the end of roasting.
You know how when you pack sometimes you find yourself with a little extra room. (It can happen.) So you get a little crazy and add some more clothes “just in case” – that is how I feel about cheese. I will just add it “just in case” to every dish because it always works! So the finished veggies above have some shredded Romano added.
While you are taking a break from your packing – boil some pasta and enjoy dinner. Kinda like the marathoner who “carbo-loads” the night before – eating this delicious blend of roasted veggies and pasta – will give you the strength to struggle on and finish your packing. And whatever doesn’t fit in your suitcase or stomach can be put away for another time.
…And no I am not scared to freeze cooked pasta.
I made sure to add all the juice from the roasted tomatoes and “packed” it really well for its trip to the freezer.