This recipe can be adapted to suit whichever vegetables need using up. The Food Mill attachment means there’s no need to peel/trim all the vegetables, simply cut them into chunks.
Preheat the oven to 190ºC
Add onion, carrots, celery, red pepper, yellow pepper, courgette, mushrooms and garlic into a deep roasting tray
Add oil, salt, pepper and herbs into the roasting tray Stir to combine Bake at 190ºC, uncovered, for 30 minutes
Remove the roasting tray from the oven Add water, white wine and bay leaves into the roasting tray Cover with foil Bake at 190ºC for 45 minutes Remove from the oven, remove the foil Set aside and let cool completely
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment Attach the 7L Mixer bowl to the machine Assemble the Food Mill attachment to the machine, fit the Paddle Tool Working in batches, transfer half of the cooled vegetables and liquid from the roasting tin into the Food Mill attachment Stir on speed Min for 20 seconds Stir on speed 1 for about 2 minutes Scrape down the sides of the attachment with a spatula Stir on speed 1 for 1 minute Repeat the same process with the remaining vegetables and liquid Lower the Paddle Tool if necessary Remove the attachment from the machine Use a spatula to scrape the puree from the underside of the screen and transfer to the 7L Mixer bowl Discard any solids left in the Food Mill attachment
Season the puree with salt and pepper Add miso paste if using Stir to combine Transfer the puree into ice cube trays Freeze until solid Alternatively, transfer the puree into an airtight container and refrigerate or freeze until ready to use
Serve