Roasted Vegetable Stew

Roasting brings out all the rich flavor and sweetness of veggies.

Yield 4 servings
Time 45 minutes
  • large bowl
  • wooden spoon
  • roasting pan with lid
  • 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 carrots, sliced lengthwise, then cut into 2-inch (or so) pieces
  • 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.

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Soup Index     Vegan Recipes     Vegetarian Cookbooks