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Roasted-Vegetable Stew

Enjoy a vitamin-packed veggie stew, homemade in less than an hour!

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  • prep time 15 min
  • total time 50 min
  • ingredients 14
  • servings 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 (1/2 cup)
1
small zucchini, cut into 1/2-inch slices
1/4
lb medium whole mushrooms
2
cloves garlic, finely chopped
2
tablespoons olive or vegetable oil
1
can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2
cans (14 1/2 oz each) Italian-style stewed tomatoes, undrained (3 2/3 cups)
1 1/4
cups uncooked rotini pasta (4 oz)
2
tablespoons chopped fresh parsley
Freshly ground pepper, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 15x10x1-inch pan.
  • 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 to low; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.
  • 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 15x10x1-inch pan.
  • 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 to low; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Tips

Expert Tips

Loading up stew with vegetables and pasta makes it a very substantial meatless meal. Just pop some Pillsbury® rolls in the oven, toss a crisp salad, and your meal is complete.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
700mg
700%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
70%;
Calcium
8%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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