Roasted Vegetable Stew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
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
- 1⁄4 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 1⁄4 cups uncooked whole wheat rotini
- 2 tablespoons fresh parsley, chopped
- pepper
directions
- Set your oven to broil.
- Toss the potatoes, onion, peppers, carrot, zucchini, mushrooms and garlic in the oil and spread in a cake pan.
- 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.
- 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.
- Sprinkle with parsley and pepper.
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RECIPE SUBMITTED BY
vegan mom
Spokane, Washington
I'm an easy going person. I like to try lots of new things. It's to the point now where we almost never have the same thing twice unless it was really good (or really easy). In my opinion there is nothing better than making a margarita, popping in a movie, and baking.