February 15, 2025 11 Comment
This roasted vegetarian Chile in a pan is very easy! You just need to clean a pan after doing it.
Why would Chile do in the pan? I know it sounds crazy, but allows you to roast cauliflower and a poblano chili. Have you ever had roasted vegetables in Chile?
If you love the meat in your Chile, you can become a vegetarian after trying this version.
Asar vegetables deepens its flavor and emphasizes its sweetness. All that bitterness that people hate in vegetables disappears when the Asias. The caramelization that occurs at high heat Makes vegetables have a sweeter taste.
I have been advocating to roast his vegetables for years. Check out my won vegetable recipe or my asparagus in the oven post.
I am not inventing this, asleep asparagus in a local television program. My devotion to roasted vegetables is deep.
This recipe includes roasting cauliflower, a poblano chili and onion. If you can’t find a poblano pepper, don’t worry! Simply use a red or green pepper.
Everything you need for a successful toast is a Great baking tray with edge and some olive oil or vegetable oil.
In this recipe, I used a tablespoon of vegetable oil and saw the vegetables for about 7 minutes before adding the rest of the ingredients of Chile.
The other good touch with this method is that you end up toasting the cumin and dust of Chile to improve its flavor. I feel that the best Chile is a tasty Chile and you don’t need meat! You need some kitchen tricks to obtain that umami flavor that the meat provides (and we all love).
Have you ever made roast vegetarian Chile? What did you think?
Reta of Roasted Vegetables
4 portions ago
Preparation time: 10 min
Cooking time: 35 min
Total time: 45 min
Print Pin
Ingredients
1 cauliflower header, cut into small flowers
1 Poblano Chile, sown and cut into cubes
4 onion, chopped
1 tablespoon of vegetable oil
1 tablespoon of chili powder
1 teaspoon of ground cumin
1 15 ounces can black beans, without drain
1 8 ounces of tomato sauce (or 8 ounces of joint sauce)
1 1/4 frozen corn cups
1 1/2 broth cups with low sodium vegetables
Instructions
Preheat the grill at high. Add cauliflower, chile, onion, vegetable oil, chili powder and cumin to a baking tray with border and mix. Ase 7 to 10 minutes until the vegetables are a golden touch.
Remove the baking bake tray. Place the oven to 475. Add beans (with its juice), tomato sauce, frozen corn and vegetable broth to cooked roasted vegetables and bake until it heats, approximately 25 minutes.
Nutritional facts
A portion is: 182 calories, 4.7 g fat, 0.9 g saturated fat, 32.1 g carbohydrates, 8.1 g sugar, 8.8 g protein, 8.3 g fiber, 300 mg sodium, 5 green, 2 blue, 2 intelligent purple
The points of the points are calculated by Snack Girl and are provided only for information. See all the recipes of snack girls
Other publications that you may like:
Roasted winter vegetable recipe
This roasted winter vegetable recipe is a gift for you throughout the winter season. Here in New England, we have a lot of local winter vegetables …..
How to cook asparagus in the oven
Do you know how to cook asparagus in the oven? This is the easiest time of the year to be a blogger if you like healthy eating because spring comes! …
