Post 11: Multi-task - cook in stages

I went to the markets on Saturday & stocked up on fresh vegetables so much so that my fridge started bursting at the seams and my fridge has capacity...

So this is how I solved the problem – I multi-tasked:

Whilst I was preparing lunch on Sunday, I sliced the eggplants into 1/2 cm thick slices, tossed them in a little olive oil & roasted them on a baking sheet lined with baking paper, in a very hot oven, till golden brown.

Whilst that was happening, I thickly sliced the zucchini on a diagonal and when the eggplant was done the zucchini went into the oven.

I halved the capsicums scooped out the white pith and seeds, lay them cut side down on a baking sheet lined with baking paper and baked them till the skins had large black spots on them. As soon as they came out of the oven, I put them in a dish covered it with a tight-fitting lid and left them to cool. Once cool enough to handle, I peeled them, popped them into labelled zip lock bags and froze them.

Always think of what you can do whilst you are preparing a meal as you will inevitably be waiting for things to cook.

I use this time to either roast and grind some spices for later use, or roast some vegetables for the freezer etc.

Make some pesto! Whenever you buy a fresh bunch of basil use it the same day. Make and freeze pesto in ice cube trays. I always have it on hand and the freshness of the basil is retained. It is such a sorry sight to see basil leaves discolour and all because it got left in the fridge or your bench top for later use.

Follow my recipes to:

1.      Quick healthy pesto

2.      Quinoa, roast vegetables and pesto topped with seared haloumi