Roasted Vegetable Stew

Name: Roasted Vegetable Stew
Ingredients: 5 small red potatoes, 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, peeled and cut into diagonal slices; 1 small zucchini, sliced; 14 lb whole mushroom; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 (14 1/2 ounce) can low sodium vegetable broth; 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained; 1 14 cups uncooked whole wheat rotini; 2 tablespoons fresh parsley, chopped; pepper

14 ingredients

7 steps

Ingredients

5 small red potatoes, 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, peeled and cut into diagonal slices
1 small zucchini, sliced
14 lb whole mushroom
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 (14 1/2 ounce) can low sodium vegetable broth
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 14 cups uncooked whole wheat rotini
2 tablespoons fresh parsley, chopped
pepper

Directions

1

Set your oven to broil.
2

Toss the potatoes, onion, peppers, carrot, zucchini, mushrooms and garlic in the oil and spread in a cake pan.
3

Broil for about 15 minutes, removing them as they become tender.
4

At this point you can let them cool and remove the skins from the peppers and chop the potatoes, onions and peppers, but I like my vegetables to be chunky so I just go onto the next step.
5

Put the vegetables, broth, tomatoes, and pasta into a large soup pot.
6

Bring to a boil; reduce heat, cover and simmer for 15 minutes, stirring occasionally, until pasta is tender.
7

Sprinkle with parsley and pepper.