Saturday, December 6, 2008

Roasted Vegetable Stew

From Roasted Veggie Stew

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.
From Roasted Veggie Stew
Sprinkle veggies with Italian seasoning mix, if desired.
From Roasted Veggie Stew
Broil with tops 4-6 inches away from heat for 10-15 minutes or until roasted.
From Roasted Veggie Stew
Remove veggies as they become soft, and allow to cool. Remove skins from peppers. Coarsely chop potatoes, onions and peppers.
From Roasted Veggie Stew
Place diced veggies in a stock pot, and top with remaining veggies.
From Roasted Veggie Stew
Add to veggies the broth, tomatoes, and pasta.
From Roasted Veggie Stew

From Roasted Veggie Stew
Heat to boiling; reduce heat. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.
From Roasted Veggie Stew
Serve with Parmesean or mozzarella cheese, if desired.
From Roasted Veggie Stew

No comments:

Post a Comment

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

Related Posts Plugin for WordPress, Blogger...