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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions