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Aug 24, 2008 01:25 PM

Quick question about barbequed veggies

I barbequed onions,squash,portobellos,eggplant,bell peppers and asparagus (ussing no oil if it makes a difference) and have quite a bit left over. My question is; I put them all in a gallon ziploc bag in the fridge and notice a fairily large amount of liquid cumulating on the botttom. In order for them to keep the longest time possible should i get rid of all or some of the liquid to prevent them from turning to mush? Thanks alot. Ive already gotten rid of some of the juices and am wondering if i did the right thing, i look to keep them for 5 or 6 days.

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  1. I would puree and re-season the whole lot for a nice soup.

    6 Replies
    1. re: Sam Fujisaka

      i want to keep them as is for salads, snacks, and sandwhiches

      1. re: senorbob06969

        A wrap of plastic and then tin foil on top of that keeps many cooked veggies crisp. Also, be sure the frig location is optimal. Different cold spots throughout a frig can make a big diff on storing cooked or raw veggies & herbs.

        1. re: HillJ

          i'm partial to plastic baggies or glass containers for storing cooked veggies...but if you do use foil, as HillJ suggested, be sure to put a layer of plastic [or even wax paper] between the veggies & the foil to prevent aluminum leaching and/or discoloration.

          1. re: goodhealthgourmet

            Correct, goodhealthg, thank you for underlining the importance of both layers!

            1. re: HillJ

              right now they are in a ziploc bag with some of the natural juices, should they be ok?

              1. re: senorbob06969

                senorbob, use a fresh plastic bag so there aren't any juices and wrap your grilled veggies in plastic wrap, then foil and keep in that new bag in your refrig until you're ready to use.

    2. i hate to say it, but every day in the fridge, no matter how you wrap them, your veggies are degrading in flavor and texture. of course, reducing moisture accumulation will prolong their lives, but that moisture is flavor, too. just urging you to use sooner, rather than later. i like sam f's idea of soup, but also grilled veggie paninis are really good!

      and as to the soup, i would not combine just everything, but pick a couple or three combinations, like onions with eggplant (and maybe some skinless tomatoes -- and a little garam masala), asparagus with onions, portobellos with half & half and sherry in bisque (YAY!).

      the bell peppers would be good with black beans, or on sausage. i'd dress the squash with a little vinaigrette and eat it cold!

      have fun. it is so nice to have a little stockpile of delicious grilled veggies around, for sure.