Roasted Vegetable Stew

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READY IN: 50mins
Recipe by vegan mom

I forget exactly which cookbook I got this from, but I know it was Betty Crocker. I only slightly adapted it.

Ingredients Nutrition


  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. 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.
  4. Put the vegetables, broth, tomatoes, and pasta into a large soup pot. Bring to a boil; reduce heat, cover and simmer for 15 minutes, stirring occasionally, until pasta is tender.
  5. Sprinkle with parsley and pepper.

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