Roasted Vegetable Stew

6 servings

5 small red potatoes, cut into quarters

1 large onion, cut into quarters

1 medium red bell pepper, cut into quarters and seeded

1 medium green bell pepper, cut into quarters and seeded

1 medium carrot, cut into 1/4 inch diagonal slices

1 small zucchini, cut into 1/2 inch slices

1/4 pound medium whole mushrooms

2 cloves garlic, minced

2 Tbsp olive or canola oil

1 can (14 1/2 oz) vegetable or chicken broth

2 cans (14 1/2 oz each) Italian-style stewed tomatoes, undrained

1 1/4 cups uncooked rotini pasta (4 ounces)

Set oven to broil.  Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil.  Spread vegetable mixture, skin side up on a jelly roll pan.  Broil with tops 4-6 inches from the heat 10-15 minutes or until roasted.  Remove vegetables as they become soft, cool. (I find the easiest way to remove the skins from the peppers is as soon as they come out of the oven put them in a paper bag or a bowl covered with saran wrap.  Allow to cool for at least 5 minutes.  Then peel the skin off). Coarsely chop potatoes, onions, and peppers.  Mix vegetables, broth, tomatoes, and pasta in 4 quart Dutch oven.  Heat to boiling; reduce heat.  Cover and simmer about 15 minutes; stirring occasionally, until pasta is tender.

I found this recipe in my Betty Crocker Cookbook.

 

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