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    Chili Roasted Vegetables


    Source of Recipe


    From member montecyndy

    List of Ingredients




    * 3 zucchini, sliced 1/2" thick
    * 1 eggplant, ends cut off and sliced into 1/2" thick rounds, then sliced into 1/2" moons
    * 2 large sweet red or yellow peppers, cut into 2" chunks
    * 2 large red onions, cut into 2" chunks
    * 1 cup sliced fennel
    * 1 tbsp chili powder
    * 1 tsp garlic powder
    * 2 tsp ground cumin
    * 4 tsp salt free chicken broth

    Recipe



    Preheat oven to 425°. Place zucchini, eggplant, pepper, onion and fennel in very large bowl or pot and toss to combine. Mix chili powder, garlic, and cumin in small bowl. Sprinkle over vegetables. Toss again to coat vegetables with spices. Pour vegetables into large roasting pan. Drizzle with chicken broth. Cover with foil and roast in oven for 30 minutes. Remove foil from pan and continue to cook for another 30 minutes. Vegetables should be soft. Serve hot or cool slightly and chill for later.

 

 

 

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