Tuesday, February 9, 2010

Roasted Vegetable Chili

1 to 3 – yellow squash
2 1/2 – cups eggplant
1 – small onion
1 – yellow bell pepper
1 – tbsp olive oil
2 – cloves garlic minced
1 – can Rotel tomatoes
2 – can 15oz kidney beans
2- 14 oz can tomato sauce

Chop first four ingredients and put in 9 X 13 pan. Add garlic and olive oil and toss to coat well. Roast at 450 degrees for 15 minutes. Remove and add all ingredients to a sauce pan and bring to a boil. Reduce heat and simmer for 15-20 minutes. I added cayenne pepper for a little extra heat and a little vegetable broth because it does get a little thick.

Recipe via MarthFry.org

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