Roasted-Vegetable Stew

Roasted-Vegetable Stew

Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

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 1/2 ounces) ready-to-serve vegetable or chicken broth
2
cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
1 1/4
cups uncooked rotini pasta (4 ounces)
2
tablespoons chopped fresh parsley
Freshly ground pepper, if desired
  1. Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
  2. 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.
  3. Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 690mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 5g,
  • Protein 7g;
*Percent Daily Values are based on a 2,000 calorie diet.