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V Roasted Veg

V Roasted Veg comes together with Good Quality Olive Oil, Good Quality Chili Powder, Cooked Black Beans, Plum Tomatoes With Juice Chopped, and Monterey Jack Or Mozzarella Cheese. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 tbsp
• 3 tbsp
• 2 tbsp
• 4 cup
• 6 cup
• 2 cup
• 2 cup

Method (preview)

1. 1

   Preheat oven to 450.

2. 2

   Place the zucchini, eggplant, red and green pepper, onions and garlic in a shallow roasting tray.

3. 3

   Roast in the oven for about 10 minutes.

4. 4

   Add the mushrooms and asparagus, continuing to roast for for a further 12-15 minutes, or until golden brown.

5. 5

   Shake the pan occasionally as the vegetables roast.

6. 6

   Drain the corn, discarding the liquid, and place the kernels in a dry cast- iron pan.

7. 7

   Dry roast the corn until it dries and begins to brown, shaking the pan to prevent sticking.

8. 8

   Set Aside.

9. 9

   Heat the 3 Tbsp olive oil in a large saute pan.

10. 10

    Add the onion and fry for about 5 minutes.

11. 11

    Stir in the chilies, cumin, oregano and chili powder.

12. 12

    Add the cooked beans to the pan along with the tomatoes, cooked pasta and cilantro.

13. 13

    Add the roasted vegetables and dry roasted corn, stirring well to combine.

14. 14

    Cook until the mixture is heated through.

15. 15

    Season with salt and pepper.

16. 16

    Transfer the mixture to a large ovenproof serving dish.

17. 17

    Sprinkle the cheese on top of the chili and place under the broiler until golden brown.