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" Length...
Ingredients
- 1red bell pepper
- 2tablespoons olive oil
- 1/2teaspoongarlic salt
- 1/4teaspoonblack pepper -- ground
- 1large zucchini -- 1" thick slices
- 2small eggplants -- cut into 1/2"
- 1small onion -- chopped
- 2teaspoons cumin -- ground
Directions
- 1
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
- 2
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 t
- 3
Meanwhile,mix the oil with garlic salt and pepper.Rub the sliced zucchini,eggplant,tomatoes and mushrooms lightly with half the oil and put
- 4
Remove the skin from the bell pepper with your fingers.Take out the stems and seeds.Cut the pepper,zucchini,eggplant,tomatoes and mushrooms
- 5
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 po
- 6
Add the beans,reserved roasted vegetables and vegetable cocktail juice and simmer for 10 minutes.Makes 4 servings.