Roasted Vegetable Stew

Enjoy a vitamin-packed veggie stew, homemade in less than an hour!


6 servings


5 small red potatoes (3/4 pound), cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, cut into fourths and seeded
1 medium green bell pepper, cut into fourths and seeded
1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1 small zucchini, cut into 1/2-inch slices
1/4 pound medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 ounce) vegetable broth or 1 3/4 cups chicken broth (from 32 ounce carton)
2 cans (14 1/2 ounce each) Italian-style stewed tomatoes, undrained (3 2/3 cups)
1 1/4 cups uncooked rotini pasta (4 ounce)
2 tablespoons chopped fresh parsley
freshly ground pepper, if desired


Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased 15 x 10 x 1-inch jellyroll baking pan.

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 peppers.

In 4-quart Dutch oven, mix vegetables, broth, tomatoes and pasta. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

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