Print Recipe

Roasted Veggies w/ Rice & Chipotle Sauce

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 4 serving
Author: Pavani


  • 2 cups Rice Cooked (I used basmati rice)
  • 2 ¼ Eggplant " Japanese - medium, cut into thick pieces
  • 2 ¼ Zucchini " - medium, cut into thick pieces
  • 1 ¼ Onion " - medium, cut into thick pieces
  • 2 ¼ Red bell pepper " - medium, cut into thick pieces
  • 1 tsp Chili powder
  • to taste Salt Pepper &
  • Red onions - finely chopped, for garnish
  • Sour cream - to serve

For Tomato-Chipotle Sauce:

  • 2 Chipotle Chiles adobo sauce in
  • 2 cloves Garlic , minced
  • 1 14.5 oz . cans tomatoes of Fire roasted
  • 1 Onion - medium, finely diced


  • 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.