Roasted Vegetable Stew

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Roasted Vegetable Stew - Modified from Betty Crocker

5 small red potatoes (3/4 lb), 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, cut into 1/4 inch diagonal slices
1 small zucchini, cut into 1/2-inch slices
4 oz. medium whole mushrooms
2 garlic cloves, minced
2 T olive oil
1 can vegetable broth
2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained (you can use diced tomatoes and Italian seasoning)
1 1/4 cups uncooked rotini pasta (4 oz)
2 T chopped fresh parsley
Freshly grated ground pepper, if desired

Set oven to broil. In a large bowl, toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. In ungreased 9x13 inch pan, spread vegetable mixture, skin-side up.

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Sprinkle veggies with Italian seasoning mix, if desired.

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Broil with tops 4-6 inches away from heat for 10-15 minutes or until roasted.

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Remove veggies as they become soft, and allow to cool. Remove skins from peppers. Coarsely chop potatoes, onions and peppers.

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Place diced veggies in a stock pot, and top with remaining veggies.

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Add to veggies the broth, tomatoes, and pasta.

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Heat to boiling; reduce heat. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

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Serve with Parmesean or mozzarella cheese, if desired.

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