- 12 cups of mixed fall vegetables, such as winter squash, sweet potatoes, zucchini, carrots, turnips, rutabaga, parsnips, sweet peppers, eggplant, onions, etc., cleaned, peeled, chopped or cubed
- ½ cup olive oil plus 1 tablespoon
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 6 cups heirloom tomatoes, stemmed, cored, seeded and coarsely chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons chili powder
- 1 teaspoon sea salt
- Freshly ground black pepper
- ½ cup fresh cilantro, minced
- 1 cup queso fresco, crumbled
Preheat oven to 400 degrees. Place the chopped vegetables in 1 or 2 shallow roasting pans and. drizzle with a ½ cup of olive oil, tossing the vegetables to evenly coat. Roast vegetables in the oven evenly for about 45 minutes, stirring as need, or until well browned, changing racks if needed.
Meanwhile, add remaining 1 tablespoon olive oil to a large pot and heat over medium heat. Add garlic and jalapeño pepper and cook 5-10 minutes, then add chopped tomatoes, cumin and chili powder, stirring to combine. Bring to a boil and then lower heat and cover pan. Cook for 20 minutes. Stir in roasted veggies and cook for 10 more minutes to combine the flavors. Add salt and pepper to taste. Ladle into bowls and top with cilantro and cheese. It’s excellent served alone or over spaghetti squash.