Roasted Vegetable Stew

Roasted vegetable stew is a versatile dish that can be customized with various vegetables depending on personal preference and seasonal availability.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Roasted Vegetable Stew

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Potatoes
• 300 gram Carrots
• 200 gram Onions
• 200 gram Bell peppers
• 200 gram Zucchini
• 4 piece Garlic cloves
• 2 teaspoon Tomato paste
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 2 piece Bay leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the potatoes, carrots, onions, bell peppers, and zucchini into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, paprika, and dried thyme.
4. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 30 minutes, or until they are tender and slightly browned.
5. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
6. Stir in tomato paste and cook for 1 minute.
7. Add the roasted vegetables, vegetable broth, and bay leaves to the pot. Bring to a simmer and let cook for 10 minutes.
8. Remove the bay leaves before serving.
9. Serve the roasted vegetable stew hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.