Roasted Vegetable Stew

Name: Roasted Vegetable Stew
Prep time: 15 min
Yield: 6
Ingredients: 5 small red potatoes (3/4 lb), cut into fourths; 1 large onion, cut into fourths; 1 medium red bell pepper, cut into fourths and seeded; 1 medium green bell pepper, cut into fourths and seeded; 1 medium carrot, cut into 1/4-inch diagonal slices; 1 small zucchini, cut into 1/2-inch slices; 4 oz medium whole mushrooms; 2 cloves garlic, finely chopped; 2 tablespoons olive or vegetable oil; 1 can (14 oz) vegetable or chicken broth; 2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained; 1 1/4 cups uncooked rotini pasta (4 oz); 2 tablespoons chopped fresh parsley; Freshly ground pepper, if desired

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Prep 15 min
Total 0 min
Ingredients 14
Servings 6

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Loading up a soup or stew with vegetables and pasta turns it into a very substantial meatless meal. Easy Garlic-Cheese Biscuits (page 74) and Mandarin Salad (page 381) are perfect to round out the menu.

Ingredients

5 small red potatoes (3/4 lb), cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, cut into fourths and seeded
1 medium green bell pepper, cut into fourths and seeded
1 medium carrot, cut into 1/4-inch diagonal slices
1 small zucchini, cut into 1/2-inch slices
4 oz medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 oz) vegetable or chicken broth
2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
1 1/4 cups uncooked rotini pasta (4 oz)
2 tablespoons chopped fresh parsley
Freshly ground pepper, if desired

Directions

1

Set oven control to broil. In large bowl, toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. In ungreased 15x10x1-inch pan, spread vegetable mixture, skin sides up.
2

Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
3

In 4-quart Dutch oven, mix vegetables, broth, tomatoes and pasta. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Nutrition Information

270 Calories, 5g Total Fat, 7g Protein, 49g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 1 1/2 cups)

Calories: 270

Calories from Fat: 50

Total Fat: 5g; 8%

Saturated Fat: 1/2g; 4%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 680mg; 28%

Potassium: 1050mg; 30%

Total Carbohydrate: 49g; 16%

Dietary Fiber: 6g; 26%

Sugars: 13g

Protein: 7g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 70%; 70%

Calcium: 8%; 8%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Loading up a soup or stew with vegetables and pasta turns it into a very substantial meatless meal. Easy Garlic-Cheese Biscuits (page 74) and Mandarin Salad (page 381) are perfect to round out the menu.