When I roast veggies, I make sure to make some extra so I can use them in more than one dish. This way you save energy and time, also the leftovers are great to just snack on. I saw this recipe in Vegetarian times magazine and it was just perfect because I had roasted veggies in the fridge that needed to be used up. This is a great dish to pack for lunch.
Ingredients: Serves 4
Cooked Rice - 2cups (I used basmati rice)
Japanese Eggplant - 2 medium, cut into ¼" thick pieces
Zucchini - 2 medium, cut into ¼" thick pieces
Onion - 1 medium, cut into ¼" thick pieces
Red bell pepper - 2 medium, cut into ¼" thick pieces
Chili powder - 1tsp
Salt & Pepper - to taste
Red onions - finely chopped, for garnish
Sour cream - to serve
For Tomato-Chipotle Sauce:
Chipotle Chiles in adobo sauce - 2
Garlic cloves - 2, minced
Fire roasted tomatoes - 1 14.5oz. can
Onion - 1 medium, finely diced
Method:
- Roast the Veggies: Preheat the oven to 450°F. Add the veggies to a large baking sheet, add 2tbsp olive oil, chili powder, salt & pepper. Mix well and spread evenly on the baking sheet. Bake for 30~35 minutes or until the veggies are tender and lightly browned around the edges.
- Make the Tomato-Chipotle Sauce: Blend chipotle and garlic until smooth. Add the tomatoes and pulse until coarsely chopped. Heat 1tbsp oil in a saucepan, add onions and cook for 5~7 minutes or until soft and lightly browned around the edges. Add the tomato sauce and cook for 5~6 minutes or until the sauce thickens.
- To Serve: Spread rice in a casserole dish and top with the roasted vegetables followed by the tomato-chipotle sauce. Garnish with chopped red onion and sour cream, if desired.
Linking this to Valli's 'Cooking from Cookbook Challenge' -- February: Week 4.
