Roasted-Vegetable Stew

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  • 15 min prep time
  • 55 min total time
  • 14 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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