A late summer harvest of tomatoes, eggplant, summer squash, sweet peppers and onions were roasted up in individual batches, then gently mixed together, and stashed in the freezer as part of our winter stores.
Local ingredients: Eggplant and sweet onions from Touching Earth Farm; tomatoes from Pickpocket Farm; red and yellow peppers from New Roots Farm; green peppers from Meadow’s Mirth; summer squash, parsley, and garlic from the garden.
Diary of a Tomato 
Do you season the veggies before roasting?
Hi, Norma — I just toss each vegetable in olive oil and roast at 400°F, a little broiling at the end if you want more color, then lightly seasoned with salt and pepper when the vegetables are mixed together. I adjust seasoning after the ratatouille has been reheated, which finishes cooking the vegetables.
Thanks. I have a bit of this and bit of that in the fridge and this is a good way to combine and freeze for later.
Lovely idea to roast the veggies first. They don’t look as mushy as some ratatouille gets.
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