Peel roasted vegetables, drain off their liquid, and refrigerate them in a covered container; eat them within a few days. A thin layer of olive oil on top slows drying and browning. Use the freezer for longer storage. Vegetables stored under oil should not be left at room temperature; always keep the jar refrigerated and use its contents soon.
The first rule of storage is not to leave the skin on the vegetables. If it stays on, the burnt flavor continues to transfer to the flesh, and moisture collects underneath. So let the roasted vegetables rest, peel them, drain off their liquid, and only then put them in a container. Choose a glass or stainless steel container; plastic holds on to the smoky aroma and can absorb the eggplant’s color. Dry the container thoroughly before filling it, since any water left inside forms a separate layer on the vegetables. Write the date on the container after filling it so you do not have to guess how long it has been in the refrigerator.
Eat roasted vegetables stored in the refrigerator within a few days. Close the container tightly because an exposed surface both dries out and absorbs odors from other foods in the refrigerator. Use a clean, dry spoon each time. A thin layer of liquid may collect on the vegetables over time; pour it off before each use rather than stirring it back in. Do not put different vegetables in the same container; eggplant quickly takes on the color and flavor of the peppers.
Covering the vegetables with olive oil is a common and useful method. A thin layer of oil limits their contact with air, slowing browning, keeping the surface from drying out, and adding flavor. Do not heat the oil; pour it over the vegetables as is. There is a limit to this method: storing vegetables under oil does not extend their shelf life; it only preserves their appearance and texture, and the storage time is still a few days. Extra-virgin olive oil may turn cloudy in the cold; this is not a sign of spoilage, and it clears as the oil warms. The oil should completely cover the vegetables; an incomplete layer only partly slows browning.
There is an important safety rule here. Vegetables stored under oil should not be left at room temperature; keep the jar in the refrigerator, never on the kitchen counter or in the pantry, and use its contents soon. The same rule applies to homemade garlic oils. If the jar will be stored for a long time, do not use the under-oil method; use the freezer instead. If you notice a change in smell or color, or any swelling in the jar, discard the contents without tasting them.
Freezing is the right way to store them for longer. Divide peeled, drained vegetables into portions, put them in air-free bags or small containers, and label them with the date. Their texture softens somewhat after thawing, so use frozen roasted vegetables in dips, sauces, and cooked dishes rather than roasted vegetable salad. Thaw them in the refrigerator; vegetables thawed on the counter release extra liquid. Filling bags in a thin, flat layer makes them freeze faster and take up less room in the freezer.