There’s nothing like a little bit of heat to warm up your innards on a cold day. This recipe uses the smoky spiciness of chipotle, adding its mild heat to roasted vegetables. This recipe can be enjoyed on its own as a side vegetable or wrapped in a tortilla for a delicious lunch treat.
1/2 sweet onion, chopped
1 red pepper, chopped
1 cup grape tomatoes
1 sweet potato, chopped
2 carrots, chopped
5 cloves garlic, cut in quarters
¼ cup sundried tomatoes in oil, with oil drained off, cut into strips
1 tbsp chipotle pimento paste
1 tbsp chopped garlic from a jar
½ tsp chipotle powder
2 tsp Italian spice
Salt and pepper
Enough wine to allow the spices to spread throughout the vegetables
Tortilla or pita wrap if desired
Preheat the oven to 400 ° F.
Mix all ingredients together except for the wine. Toss until the spices are evenly distributed, adding wine if necessary.
Place a cast iron frying pan or a fajita pan in the preheated oven for a few minutes until the pan is sizzling hot.
Spread vegetables out on the pan and bake at 400 degrees for 10 minutes.
Serve vegetables on their own or use them to fill a wrap.