How To make Roasted Vegetable Chili
1 Red bell pepper
2 tablespoons Olive oil
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
ground
1 large Zucchini :
1" thick slices
2 small Eggplants cut into 1/2"
Lengthwise slices 2 large Beefsteak tomatoes :
cored
And thickly sliced 6 large Mushrooms stems trimmed
1 small Onion :
chopped
2 teaspoons Cumin ground
1 teaspoon Coriander :
ground
2 teaspoons Chili powder
1 pinch Dired oregano
1 can Kidney beans :
drained (19 oz)
1 can Cannellini beans drained
19 ozs.
1/2 cup Vegetable coctail juice :
up
To 1/2 cup if needed
Heat the broiler.Place the pepper on a rack 4" under the broiler and cook until the skin blackens,about 4 minutes.Turn and continue to cook,turning every 2 or 3 minutes until the pepper is charred all the way round.Place the pepper in a loosely closed paper bag and set aside for at least 10 minutes.. Meanwhile,mix the oil with garlic salt and pepper.Rub the sliced zucchini,eggplant,tomatoes and mushrooms lightly with half the oil and put under the broiler until browned and tender.This wil take about 5 minutes per side... Remove the skin from the bell pepper with your fingers.Take out the stems and seeds.Cut the pepper,zucchini,eggplant,tomatoes and mushrooms into 1/2" dice.Set aside. In a saucepan,heat the remaining oil.Add the onion and cook over medium high heat until soft,about 1 minute.Add the cumin,coriander,chili powder and oregano.Cook for another 10 seconds.. Add the beans,reserved roasted vegetables and vegetable cocktail juice and simmer for 10 minutes..Makes 4 servings....
How To make Roasted Vegetable Chili's Videos
How To Roast Vegetables • Tasty
Learn how to love and roast your vegetables with this video!
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Credits:
MUSIC
Licensed via Audio Network
Before and after becoming vegan #shorts
Roasted Vegetables for Chili
Most people put garlic, onion, and peppers in their chili. It makes a difference when you broil them first. Just toss with oil, salt, and pepper before you roast them!
#chili #recipe
Quick-Roasted Veggie Bowl Recipe • Tasty
This quick-roasted veggie bowl makes a super easy weeknight dinner, especially with fresh vegetables from Kroger!
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The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
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Credits:
MUSIC
Turning Heads_Instrumental
Licensed via Warner Chappell Production Music Inc.
Oven roasted veggies #food#cooking #roast#vegetables#health#delicious
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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