Pumpkin Chipotle Roasted Vegetables

Pumpkin Chipotle Roasting Sauce

Pumpkin Chipotle Roasting Sauce

13.5 oz. $10.95

  • Easy
  • 40 Min
  • Serves 4


  • 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


  • 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.
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