OK..had 4 large gallon hefty bags of snips and odds and ends of veggies sitting in the freezer. Squash peelings and ends, a tomato that got soft, potato skins galore...un-eaten grean beans, carrots, onions with skins, a parsnip bit or two.....etc....you get the picture.
Threw it all into a large Caphalon Roasting pan, drizzled on some Olive oil and roasted at 450 for about 90 mins, turning every 15 mins or so
Then the "slop" went into a soup pot, loaded with some water to cover and after bring to an almost boil, let it simmer a cple of hours. Strained through a colander and left to "meld" while I thought of what to do with it.
In the past, I put it in one cup containers and freeze to use with rice, pasta or gravy base. I may add some garlic or thyme to it.
<message edited by FriedClamFanatic on Wed, 02/12/14 4:33 PM>