Roasted Vegetable Stew Recipe

Name: Roasted Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small red potatoes, cut into fourths; 1 large onion, cut into fourths; 1 medium red bell pepper, seeded and cut into fourths; 1 medium green bell pepper, seeded and cut into fourths; 1 medium carrot, peeled and cut into diagonal slices; 1 small zucchini, sliced; 14 lb whole mushroom; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 (14 1/2 ounce) can low sodium vegetable broth; 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained; 1 ¼ cups uncooked whole wheat rotini; 2 tablespoons fresh parsley, chopped; pepper

Servings: persons

5 small red potatoes, cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, seeded and cut into fourths
1 medium green bell pepper, seeded and cut into fourths
1 medium carrot, peeled and cut into diagonal slices
1 small zucchini, sliced
14 lb whole mushroom
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 (14 1/2 ounce) can low sodium vegetable broth
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 ¼ cups uncooked whole wheat rotini
2 tablespoons fresh parsley, chopped
pepper

1
Set your oven to broil.
2
Toss the potatoes, onion, peppers, carrot, zucchini, mushrooms and garlic in the oil and spread in a cake pan.
3
Broil for about 15 minutes, removing them as they become tender.
4
At this point you can let them cool and remove the skins from the peppers and chop the potatoes, onions and peppers, but I like my vegetables to be chunky so I just go onto the next step.
5
Put the vegetables, broth, tomatoes, and pasta into a large soup pot.
6
Bring to a boil; reduce heat, cover and simmer for 15 minutes, stirring occasionally, until pasta is tender.
7
Sprinkle with parsley and pepper.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 small red potatoes, cut into fourths, 1 large onion, cut into fourths, 1 medium red bell pepper, seeded and cut into fourths, 1 medium green bell pepper, seeded and cut into fourths, and more.

Yes, Roasted Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Stew

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