Roasted-Vegetable Stew

Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.

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Servings 6

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ingredients 14
Prep Time 15 min
Total Time 55 min

Ingredients

5: small red potatoes (3/4 pound), 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 (1/2 cup)

1: small zucchini, cut into 1/2-inch slices

1/4: pound medium whole mushrooms

2: cloves garlic, finely chopped

2: tablespoons olive or vegetable oil

1: can (14 1/2 ounces) ready-to-serve vegetable or chicken broth

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

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

2: tablespoons chopped fresh parsley

: Freshly ground pepper, if desired

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Directions

1 Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
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 Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.