Roasted-Vegetable Stew

Roasted-Vegetable Stew

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!

Prep Time

20

Minutes

Total Time

1:35

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you prefer a one-dish meal with meat, add 1 pound browned, cooked lean ground beef to the stew before baking.

Nutrition Information:

1 Serving (1 1/3 Cups)
  • Calories 110
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 340mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 5g,
    • Sugars 10g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.