Pumpkin Chipotle Roasted Vegetables
Serves 4
Ingredients
- 1 medium peeled eggplant & cut into bite-size chunks
- 3 medium zucchini, cut into bite-size chunks
- 2-3 pounds fennel, trimmed and quartered
- 1 medium red onion, halved and each half quartered (optional)
- 2 tablespoons fresh thyme leaves
- ¼ cup olive oil
- ½ jar American Spoon Pumpkin Chipotle Roasting Sauce
- ½ cup freshly grated Parmesan cheese
- ¼ cup pine nuts
- ¼ cup fresh basil leaves, torn into pieces
- salt & freshly ground black pepper to taste
Instructions
Difficulty: Easy
Cook time: 25 minutes
Preparation time: 15 minutes
1. Preheat oven to 425 degrees. Place cut vegetables into a large roasting pan. Toss them in the olive oil and thyme leaves until well coated. Season with salt and freshly ground black pepper. 2. Roast vegetables for about 25 minutes or until eggplant and other vegetables are nicely browned. After the first 10–12 minutes of roasting, turn the vegetables over in the pan with a pair of tongs to facilitate even browning. 3. Serve topped with 1–2 tablespoons Pumpkin Chipotle Roasting Sauce, 1 tablespoon grated Parmesan cheese, 1 teaspoon pine nuts, and some of the torn basil leaves. Also makes a delicious meal over pasta.
Cook time: 25 minutes
Preparation time: 15 minutes
Pumpkin Chipotle Roasted Vegetables
Serves 4
