|
 Recipe: Roasted
Vegetable Stew
Roasting brings out all the rich flavor and sweetness of veggies.
| Yield |
4 servings |
| Time |
45 minutes |
| Tools |
- large bowl
- wooden spoon
- roasting pan with lid
|
| Ingredients |
- 3 T olive oil
- 4 cloves garlic, minced
- 1 t fresh oregano, minced
- 1 t fresh rosemary, minced
- 1 t fresh thyme, minced
- ¼ t pepper
- ¼ t salt
- ½ pound asparagus, trimmed and cut into 1-in pieces
- 1 c baby carrots, halved lengthwise
- 1 red pepper, deseeded and cut into strips
- 1 small zucchini, sliced
- ½ red onion, cut into small wedges
- 1¼ c vegetable stock
- 2 T tomato paste
- 2 tomatoes, cut into wedges
|
| Directions |
Preheat oven to 425. Combine oil and herbs, then stir in asparagus, carrots, red pepper,
zucchini, and onion. Spread out on roasting pan and bake for 30 minutes, uncovered, turning
occasionally, until all the vegetables are tender. Remove pan from oven and place on
stove over medium heat. Add vegetable stock, tomato paste, and tomatoes. Cover and cook about 15
minutes. Taste and add more salt/pepper if needed. |
| Notes |
This is wonderful served over egg noodles, mashed potatoes, or rice. Feta cheese makes a
nice garnish.
 Adapted
from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette
Mitchell. Buy it: Amazon.com | Amazon.co.uk
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