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!

  • 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
  • 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.
  • 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.
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