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Roasted-Vegetable Stew

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  • Prep Time 20 min
  • Total Time 1 hr 35 min
  • Servings 8
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Garden peppers and zucchini star in this simple, nutritious dinner that serves eight. It's so full of flavor, you won't miss the meat!

Ingredients

1
medium eggplant, cut into 1-inch-thick slices
1
large red bell pepper, quartered
1
large green bell pepper, quartered
1
large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered
2
medium zucchini, cut into 1-inch-thick slices
2
tablespoons olive oil
3
cloves garlic, minced
2
cans (28 oz each) diced tomatoes, undrained
3
teaspoons chili powder
1
teaspoon ground cumin
1/4
teaspoon garlic salt

Directions

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
  • 2 Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
  • 3 In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
  • 4 Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.

Expert Tips

If you prefer a one-dish meal with meat, add 1 pound browned, cooked lean ground beef to the stew before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
110
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
340mg
14%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
76%
76%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
3 Vegetable; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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