Roasted vegetable stew
Preparation time: 1 hr and 25 min
5 small red potatoes (3/4 lb), cut into quarters
1 large onion, cut into quarters
1 medium red bell pepper, cut into quarters
1 medium green bell pepper, cut into quarters
1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1 small zucchini, cut into 1/2-inch slices
4 oz medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 oz) vegetable broth
2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
1 1/4 cups uncooked rotini pasta (4 oz)
2 tablespoons chopped fresh parsley
Freshly ground pepper, if desired
1. Set oven control to broil. In large bowl, toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased 15x10x1-inch pan.
2. Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and bell peppers.
3. In 4-quart Dutch oven or saucepan, mix roasted vegetables, broth, tomatoes and pasta. Heat to boiling; reduce heat to low. Cover; simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle individual servings with parsley and pepper.