There is something about roasting vegetables that really seems to bring out their flavour, along with a delicious sweetness that isn’t there when you sauté or boil them. So for a super tasty and easy roast vegetable chilli, this is where I started.
After roasting until tender, the vegetables are tossed in a simple tomato and chilli flavoured sauce before serving on a bed of rice or couscous. It’s quick, easy, and cheap to make and very, very tasty. What more can you want?
Step by step to roast vegetable chilli
- 300 g carrots about 3–4, cut into chunks
- 300 g parsnips about 3–4, cut into chunks
- 300 g butternut squash about ½, peeled and cut into chunks
- 2 onions sliced
- 2 peppers any colour, seeded and cut into chunks
- 2 tbsp rapeseed oil
- 1 clove of garlic
- 1 tsp each ground cumin ground coriander, and chilli powder
- ½ tsp ground cinnamon
- 400 g can chopped tomatoes
- 400 ml water
- Preheat the oven to 200℃ /180℃ fan/gas mark 6.
- Scatter the vegetables in a single layer over two baking trays and drizzle with half the oil. Toss the vegetables with your hand so that they are lightly coated with oil and roast in the oven for about 30 minutes until tender and beginning to brown.
- After about 20 minutes, heat the remaining oil in a large saucepan and add the garlic. Cook for 30 seconds or so. Add the ground spices and stir into the oil. Add the tomatoes and water, and bring to the boil.
- Reduce the heat and simmer for about 5 minutes to reduce slightly while the vegetables finish roasting.
- Stir in the roasted vegetables. Adjust seasoning to taste and serve with rice or couscous.