Flash Roasted Veggies with Chipotle Tomato Sauce

Again, I apologize for being behind. To make up for it, today you will get two posts! Hooray!

This came from Tuesday night. That was my first day of classes for the semester, so I wanted something that would come together quickly and easily, but still be delicious and hearty, because it was COLD.
This was delicious. We have a big thing for Mexican food this house and well, this is a very Mexican flavored dish. I really liked the sauce, it was spicy without being too hot and it was a complete meal in a casserole dish. I love that. It is a bit like a deconstructed veggie burrito. yum yum yum yum yum! I served this with some sauteed kale, but you certainly don't need to. This is fine all by itself.

Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce - adapted from Vegetarian Times
Vegetables & Rice:
1 c white rice
2 small zucchini, cut on a bias into 1/4 in slices
2 small yellow squash cut on a bias into 1/4 in. slices
2 small red bell peppers, seeded and cut into 1/4 in rings
2 tbs olive oil
1 tsp chili powder
optional -cheese for the top (The recipe calls for queso fresco, I used shredded cheddar because that is what we had.)

Chipotle Tomato Sauce:
2 chipotle chiles in adobo
2 cloves garlic, minced
1 14.5 oz can of fire roasted diced tomatoes
1 tbs olive oil
1 large white onion, halved and cut 1/4 in thick

Preheat oven to 475 degrees. Coat 2 large baking sheets with cooking spray.
Place rice and 2 c cold water in a medium saucepan. Bring to a boil. Reduce heat to medium-low cover and simmer until liquid is absorbed and rice is tender, about 15 min.
Meanwhile, toss together zucchini, squash and bell peppers with oil and chili powder in a large bowl. Season with salt and pepper. Spread on baking sheets an roast 20 -25 min or until tender and beginning to brown.

To make Sauce: Blend chipotles, garlic and tomato in blender until almost completely smooth.
Heat oil in skillet over medium high heat. Add onion, and cook 5-7 min or until browned and softened. Stir in tomato mixture, reduce heat to medium and simmer 5 min or until thickened.

To serve: Spread rice in bottom of casserole dish. Top with vegetables then sauce. Sprinkle with cheese.