Print Recipe Close Window

Chili Roasted Vegetables

Yield: Serves 4. Each serving: 1 cup.



Garden vegetables roasted with chili spices and olive oil. Serve these over potatoes, rice or pasta.

1 eggplant, peeled and diced
1 zucchini, sliced
1 yellow squash, sliced
1 onion, sliced
1 tomato, cut in chunks
2 tablespoons olive oil
1 tablespoon water
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin

Preheat oven to 350 degrees. Place vegetables in a shallow baking pan or dish.

Combine oil, water and seasonings in a small mixing bowl and stir well. Drizzle this oil over the vegetables.

Place baking dish in the oven and bake until vegetables are very tender, about 45 minutes. Stir occasionally.

Serve hot with your choice of potatoes, rice or pasta.