Ingredients
- 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
Instructions
- 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.
Notes
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