I've roasted and frozen all those vegies, but always with roasted tomatoes for a pasta sauce base. I'm not sure what freezing would do to the texture. Depends on how you want to use them. They'd be fine for soups and sauces, at least.

They wont' be the same....
Consider roasted veggies as a seasonal delicacy....best when in season. You can freeze them.....but like frozen strawberries,,,,,theya re not the same as fresh.

Hmm, the items you mention are all fairly inexpensive here except for the portabellos which will always be a pricey vegetable.
I don't think as a side dish they will freeze well at all (will get mushy) but perhaps you could shop around for cheaper produce and use the cheaper items.
Carrots, a vegetable I normally dislike most of the time, is
my favorite roasted vegetable (after asparagus) and those are always cheap.

I roasted and froze peppers, onions and corn last summer. We just finished the last of it a couple of weeks ago and had mixed results. The onions sufferend in texture (they got a little chewy) but the peppers were FABULOUS! I will always roast extra and keep a bag in the freezer from now on. The corn was good, but I am not a huge fan of roasted corn anyway, so I thought it was okay, but everyone else loved it.

A

Roasting veggies sounds like a great idea.Now can you tell me what seasonings you use if any?

June

I love roasted corn - or grilled with lots of dark brown spots- and that does freeze well, as Alexa said.

When I roast veggies I chop all to roughly same size (1-1 1/2" cubes or bite size).
Place in large bowl and toss with olive oil, salt, pepper, and any herbs or hot pepper you like.
Spread on parchment covered cookie sheet and roast at 425 for about 25 minutes or until they start to brown. About halfway through, I stir them up and spread out again to check the bottom side. Yum!

I've done any combination of: potatoes (sweet or reg), beets, carrots, onion, peppers, cauliflower, broccoli, asparagus, squash (both summer and winter), mushrooms.
Any relatively firm veggies can be roasted and I think the flavor is greatly enhanced.

Deanna

When peppers are cheap at the end of the summer, I roast and freeze them for casseroles and pasta sauce. I bought bunches last September at 4 for $1.

I roast vegetables almost every weekend. I freeze them often. I think they are great frozen and reheated. Are they exactly the same, no, but they still taste good. I usually do primarily root vegetables. I can't imagine a vegetable that wouldn't freeze OK. Heck, I even freeze fresh tomatoes, because when I thaw them out they are fine for sauce. No, not the same as the fresh from the garden ones I would eat in a salad. However, a container of frozen roasted vegetables mixed with tofu, thawed out and microwaved is one of my many favorite standard lunches. They are less firm than when they just came out of the oven, but still taste yummy.

Don't forget to grill them now that the outdoor stuff is going on.

Make the chunks a little bigger, oil and seasonings and put directly on the grill. turn.

We generally make a soup or pasta sauce out of leftovers.

Since I like all kinds of veggies in my chili, which I make broth-like instead of thick, I throw roasted veggies in also. So even if you don't care for them when you just reheat them you can always use them in soup, stews, chili or pasta's.

June, I use S/P, garlic, olive oil, and herbs of choice. ( It is the peppers that were so pricey - one was $1 and one was over $1.)

Peppers are expensive here too, $1.59 a lb. for red and yellow peppers, and eggplant are even more. Zucchini is around $1 a pound, but in another month people will be giving it away. Two months and peppers will be 3 for $1.

I roast mine like Deanna, and use whatever fresh herbs are ready in my garden. Already I have oregano, chives, thyme, basil, sage, parsley and cilantro. I also like them with some crushed dried rosemary and salt and pepper.

I've never frozen them roasted, but I do freeze fresh asparagus and then roast it when I want it. One minute blanch and into the freezer, when I want it I spread it out on a baking sheet, drizzle with olive oil, season as it suits me and roast it. It's almost as good as fresh. Almost....

Annie

In FL I pay $1 for eggplants, $1.00 for 3 or 4 cukes, $1.00 for 3 small green peppers and $0.75 ea. for red and yellow peppers. The prices are coming down even in the northern areas as the season progresses.

As a commercial banker, I took "control" of the tomato growers and the pepper growers because none of the guys wanted to do it. Learned a lot about how the seasonal growing took place. The growth area starts in the RedLands area of FL and works it's way north. I talk to the vendors and ask where things are grown and now they are just FL. It will come soon, I promise!

If your store has a marked down rack of vegggies I would try them. The grocery store I frequent does this quite often..they will take an assortment of veggies put them in a plastic bag and sell them for like 1.99 a bag.
It's hit or miss sometimes, but they almost always have red and green peppers in the bag.

I can't answer your question,
about freezing after roasting.

But I have purchased frozen Brussels sprouts,
broccoli, and cauliflower,
And roasted them straight from the freezer.

I don't know how they compare to roasted from fresh,
As I've never done that.

I think it would be worth a try with the peppers.
(In fact, I think I will pick up a bag of frozen peppers
The next time I am in a store, just to see how it works)

Fresh peppers never seem to go on sale here.
Not even at the end of a season.

Rusty