Roasted Vegetable Chili

Name: Roasted Vegetable Chili
Ingredients: 1.0 Zucchini Quartered And Sliced; 2.0 Japanese Eggplants Sliced; 1.0 Red Bell Pepper Cut Into Large Dice; 1.0 Green Bell Pepper Cut Into Large Dice; 20.0 Silverskin Onions Or Small Shallots Peeled; 2.0 Bulbs Garlic Separated And Peeled; 4.0 tablespoon Good Quality Olive Oil; 20.0 Cultivated White Mushrooms; 15.0 Fresh Asparagus Spears; 12.0 ounce Kernel Corn; 3.0 tablespoon Good Quality Olive Oil; 1.0 Large Yellow Cooking Onion Diced; 1.0 Chipotle Chilies Chopped; 2.0 tablespoon Ground Cumin; 1.0 teaspoon Mexican Oregano; 2.0 tablespoon Good Quality Chili Powder; 4.0 cup Cooked Black Beans; 6.0 cup Plum Tomatoes With Juice Chopped; 2.0 cup Cooked Spoon Sized Pasta Such As Orecchiette Or Penne; 0.75 cup Chopped Fresh Cilantro; 2.0 cup Shredded Monterey Jack Or Mozzarella Cheese

Roasted Vegetable Chili — a community recipe on Potlikkr.

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Ingredients

1.0 Zucchini Quartered And Sliced
2.0 Japanese Eggplants Sliced
1.0 Red Bell Pepper Cut Into Large Dice
1.0 Green Bell Pepper Cut Into Large Dice

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Method (preview)

1
Preheat oven to 450. Place the zucchini, eggplant, red and green
2
pepper, onions and garlic in a shallow roasting tray. Drizzle with

the 4 Tbsp olive oil, tossing the vegetables to evenly coat them

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