veggiesIt’s the end of the growing season and hopefully, you’ve been able to stock up on fresh veggies from your garden or local markets. Now you can save some of those goodies for use in the cold months! Our readers are always creating tomatonew recipes and ideas for meals.

We can thank Suzi K. for this week’s Soup Starter:

roasting-veggies“Clean and roughly chop green tomatoes, peppers, onions, poblano chiles (hatch chiles if you have access), along with whatever else you may choose (this is the fun part! Throw your favorite veggies in there!)

Season with olive oil, salt and pepper.

Roast at 400° Fahrenheit about 30 minutes or till tender.

Pulse in a blender and separate into quart sized batches.

Put into quart size freezer bags and use during the winter as a starter for soup, chili or black bean soup. (If you don’t have a garden… Things are “cheap” at farmers market this time of year)

Hope you give it a try!”

This sounds like a delicious idea to us! Let us know what you think in the comments!

Click here for a printable version of this recipe!


Coming soon:

Although our vegetable gardens may be ending their season, we still have plenty of fresh apples to enjoy! Stay tuned for seasonal apple recipes!fresh-apples

  • Toni-Ann Mistretta

    Love apples – we have had great ones almost all summer, so really looking forward to apple season.