Roasted vegetable stew

Recipe Information

Ingredients

• 1 large onion, cut into quarters

• 1 medium green bell pepper, cut into quarters

• 1 medium red bell pepper, cut into quarters

• 5 small red potatoes (3/4 lb), cut into quarters

• 1 small zucchini, cut into 1/2 -inch slices (1 cup)

• 2 cans (14.5 ounce) Italian-style stewed tomatoes, undrained

• 2 tablespoons olive oil or vegetable oil

• 2 cloves garlic, finely chopped

• 1 can (14 ounce) vegetable broth or chicken broth

• 2 tablespoons chopped fresh parsley

• Freshly ground black pepper, if desired

• 1/2 teaspoon salt

• 1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)

• 4 ounces medium whole mushrooms

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

Directions

• Set an oven to broil. In a bowl, toss the potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic, and oil.

• Spread the vegetable mixture, skin sides up, in ungreased pan.

• Broil with tops 4-6 inches from heat for 10-15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers and coarsely chop the potatoes, onion, and bell peppers.

• In a pot, mix the roasted vegetables, broth, tomatoes, and pasta. Bring to boil then reduce heat to low.

• Cover and simmer for 15 minutes, stirring occasionally, until the pasta is tender.

• Sprinkle with parsley and pepper to taste.

Nutrition (per serving)

• Calories: 290 cal

• Total fat: 6g

• Saturated fat: 1g

• Cholesterol: 0mg

• Sodium: 1,030mg

• Carbohydrate: 50g

• Fiber: 6g

• Protein: 8g