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! MORE+ LESS-

By Betty Crocker Kitchens

December 1, 2010

medium eggplant, cut into 1-inch-thick slices

large red bell pepper, quartered

large green bell pepper, quartered

large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered

medium zucchini, cut into 1-inch-thick slices

tablespoons olive oil

cloves garlic, minced

cans (28 oz each) diced tomatoes, undrained

teaspoons chili powder

teaspoon ground cumin

1/4

teaspoon garlic salt

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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.