I am still harvesting tomatoes, summer squash, tomatillos, and peppers from PNW - Zone 6 garden and I am over it!
Too busy and tired to can, both freezers and the fridge are filled with the summer harvest. I have two shelves of dried and powdered vegetables and have given my neighbors all that they want. Tried to donate to our small food bank but they already have an abundance (that's a good thing).
So, I diced unpeeled tomatoes, zucchini, onion, garlic, and peppers. Tossed them with olive oil, balsamic vinegar, and Italian seasoning. Poured onto a rimmed baking sheet, and baked at 325F for 60 minutes, and then tossed
with spaghetti. So delicious, we both ate too much and promptly got heartburn.
I have made multiple batches, adding cooked greens to a few and freezing them in quart plastic bags for a taste of summer in the winter.