Roasted-Vegetable Stew

Garden peppers and zucchini star in this simple, nutritious dish that serves eight. It's so full of flavor, you won't miss the meat!

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  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 8
 

Ingredients

1
medium eggplant, cut into 1-inch-thick slices
1
large red bell pepper, quartered
1
large green bell pepper, quartered
1
large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered
2
medium zucchini, cut into 1-inch-thick slices
2
tablespoons olive oil
3
cloves garlic, minced
2
cans (28 oz each) diced tomatoes, undrained
3
teaspoons chili powder
1
teaspoon ground cumin
1/4
teaspoon garlic salt

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LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

If you prefer a one-dish meal with meat, add 1 pound browned, cooked lean ground beef to the stew before baking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
110
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
340mg
340%;
Total Carbohydrate
20g
20%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
52%;
Vitamin C
76%;
Calcium
8%;
Iron
12%;
Exchanges:
3 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.