Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce Recipe | Vegetarian Times Skip to main content

Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce

A 10-minute Southwestern-style tomato sauce turns rice and roasted vegetables into a special meal.


Ingredient Set Name: 

Vegetables and Rice


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1 cup white rice
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2 medium Japanese eggplant, cut into ¼-inch-thick slices (1 lb.)
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2 small zucchini, cut on bias into ¼-inch-thick slices
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2 small red bell peppers, seeded and cut into ¼-inch-thick rings
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2 Tbs. olive oil
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1 tsp. chili powder
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4 oz. crumbled queso fresco, optional

Ingredient Set Name: 

Chipotle Tomato Sauce


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2 chipotle chiles in adobo sauce
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2 cloves garlic, minced (2 tsp.)
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1 14.5-oz. can fire-roasted diced tomatoes
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1 Tbs. olive oil
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1 large white onion, halved and sliced ¼-inch thick


1. To make Vegetables and Rice: Preheat oven to 475°F. Coat 2 large baking sheets with cooking spray.

2. Place rice and 2 cups cold water in medium saucepan, and season with salt, if desired. Bring to a boil. Reduce heat to medium-low, cover, and simmer 12 to 15 minutes, or until all liquid is absorbed and rice is tender.

3. Meanwhile, toss together eggplant, zucchini, and bell peppers with oil and chili powder in large bowl. Season with salt and pepper, if desired. Spread on prepared baking sheets, and roast 20 to 25 minutes, or until tender and beginning to brown, turning occasionally.

4. To make Chipotle Tomato Sauce: Blend chipotles and garlic in blender until smooth. Add tomatoes, and pulse until almost smooth but with some texture.

5. Heat oil in skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or until browned and softened. Stir in tomato mixture, reduce heat to medium, and simmer 5 minutes, or until thickened.

6. To serve: Spread rice in bottom of casserole dish. Top with vegetables, then Chipotle Tomato Sauce. Sprinkle with queso fresco (if using).

Nutrition Information: 

8 g
Total Fat: 
11 g
Saturated Fat: 
2 g
60 g
0 mg
268 mg
6 g
12 g
Serves 4

Comments on this Recipe

Use brown rice instead of white for better nutrition.

I add some chickpeas to the vegetable mix for a bit of extra protein. Yum!

Just a note about eggplant. Japanese eggplant is smaller and you can use the skin. Larger eggplants, I have found, the skin is tough after cooking and not pleasant to try to chew. So peel the larger ones. Also I have had great success with slicing or chopped the larger eggplant after peeling, soaking the pieces in salt water for 30 minutes, rinsing a couple of times, drying the pieces on a towel, then baking them. I prefer to use parchment paper on the baking sheets. If you have ever roasted veggie on a baking sheet, and know how much time it takes to clean it afterward, you will thank me when you can just toss the paper afterward. Oh, also, you can roast onion slices. I like purple onions and they get so sweet!

thanks for the roasting tip for using the parchment. JC