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Chili, Roasted Vegetable (D, TNT)
Source: Unknown
Serves: 6-8

1 zucchini, quartered and sliced
2 Japanese eggplants, sliced
1 red bell pepper, cut into large dice
1 green bell pepper, cut into large dice
20 silverskin onions or small shallots, peeled
2 bulbs garlic, cloves separated and peeled
4 tbsp. good quality olive oil
20 cultivated white mushrooms
15 fresh asparagus spears
1 12-oz. can corn kernels
3 tbsp. good quality olive oil
1 large yellow cooking onion, diced
1-2 chipotle chilies, chopped
2 tbsp. ground cumin
1 tsp. Mexican oregano
2 tbsp. good quality chili powder
4 cups cooked black beans
6 cups plum tomatoes with juice, chopped
2 cups cooked spoon-sized pasta such as orecchiette or penne
3/4 cup chopped fresh cilantro
sea salt and freshly ground black pepper to taste
2 cups shredded Monterey Jack or mozzarella cheese

Preheat oven to 450°F.

Place the zucchini, eggplant, red and green pepper, onions, and garlic in a shallow roasting tray. Drizzle with the 4 tbsp. olive oil, tossing the vegetables to evenly coat them with the oil. Roast in the oven for about 10 minutes. Add the mushrooms and asparagus, continuing to roast for a further 12-15 minutes, or until golden brown. Shake the pan occasionally as the vegetables roast.

Drain the corn, discarding the liquid, and place the kernels in a dry cast-iron pan. Dry roast the corn until it dries and begins to brown, shaking the pan to prevent sticking. Set aside.

Heat the 3 tbsp. olive oil in a large sauté pan. Add the onion and fry for about 5 minutes. Stir in the chilies, cumin, oregano and chili powder. Add the cooked beans to the pan along with the tomatoes, cooked pasta and cilantro. Add the roasted vegetables and dry roasted corn, stirring well to combine.

Cook until the mixture is heated through. Season with salt and pepper.

Transfer the mixture to a large ovenproof serving dish. Sprinkle the cheese on top of the chili and place under the broiler until golden brown.

Posted by Al Pasternak

Nutritional Info Per Serving: N/A