No matter how much I love baked food, I cannot avoid a guilty feeling with the environment whenever I turn my oven on.
Normally I try baking as much as possible in one go to make a better use of the space. Recently I am wondering which type of baked food (ingredients or companions, not full dishes) are OK to freeze and reuse later as a side dish or part of other recipes?
Although I understand that the flavor will change, I am looking for food that can be baked and still be acceptable later as a side dish itself or part of one.
For example, I was planning baking a batch of bell peppers and see how they test as unfrozen side dish. I also love baked eggplant, but since it is so juicy, the taste loss will be far more dramatic.