Roasted Vegetable Stew
Roasting brings out all the rich flavor and sweetness of veggies.
|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.
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