Roasted vegetable stew

 

Roasted vegetable stew

Servings: 6

Preparation time: 1 hr and 25 min

 

Ingredients

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

Directions

 

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.

 

 

Related recipes

Other recipes

   

Ingredient Of The Week

Olive Oil - Healthy, Useful And Allergy Free Food

Olive Oil - Healthy, Useful And Allergy Free Food

Unsaturated fatty acids, vitamin E, sterols and polyphenols, are just some of the ingredients that make this food a valuable, useful and healthy ...

The benefits of olive oil for health, because of the abundance of antioxidants and unsaturated fatty acids ...

Read more