Name: Roasted-Vegetable Stew
Prep time: 20 min
Total time: 1 h 35 min
Yield: 1
Cuisine: spanish
Ingredients: 1 medium eggplant, cut into 1-inch-thick slices; 1 large red bell pepper, quartered; 1 large green bell pepper, quartered; 1 large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered; 2 medium zucchini, cut into 1-inch-thick slices; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 cans (28 oz each) diced tomatoes, undrained; 3 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon garlic salt

Roasted-Vegetable Stew

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Prep Time:
20 minutes

Total Time:
1 hour 35 minutes

Vibrant garden veggies shine in this flavorful vegetarian meal, serving eight generously. Meatless never tasted so delicious!

Ingredients:

1 medium eggplant, cut into 1-inch-thick slices
1 large red bell pepper, quartered
1 large green bell pepper, quartered
1 large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered
2 medium zucchini, cut into 1-inch-thick slices
2 tablespoons olive oil
3 cloves garlic, minced
2 cans (28 oz each) diced tomatoes, undrained
3 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic salt

Instructions:

Preheat the oven to 450°F. Grease a 15x10x1-inch pan with cooking spray. Arrange the fresh vegetables evenly in the pan (it will be full). In a small bowl, combine oil and garlic, then evenly drizzle over the vegetables.
Bake the vegetables for 20 to 25 minutes, turning occasionally, until tender and slightly browned. Allow to cool for 5 minutes before serving.
Combine diced tomatoes, chili powder, cumin, and garlic salt in a 3-quart Dutch oven or casserole dish. Coarsely chop the roasted vegetables and mix them into the tomato mixture.
Lower the oven temperature to 375°F and bake for 40 to 50 minutes until the mixture is hot and bubbly.

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