- Roasted Vegetable Chili
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
12 oz can kernel corn
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. 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 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 saute 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.
