Roasted-Vegetable Stew

 

5

small red potatoes (3/4 lb), cut into quarters

1

large onion, cut into quarters

1

medium red bell pepper, cut into quarters

1

medium green bell pepper, cut into quarters

1

medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)

1

small zucchini, cut into 1/2-inch slices

4

oz medium whole mushrooms

2

cloves garlic, finely chopped

2

tablespoons olive or vegetable oil

1

can (14 oz) vegetable or chicken broth

2

cans (14.5 oz each) Italian-style stewed tomatoes, undrained

1 1/4

cups uncooked rotini pasta (4 oz)

2

tablespoons chopped fresh parsley

Freshly ground pepper, if desired

• 1 Set oven control to broil. In large bowl, toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased 15x10x1-inch pan.
• 2 Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and bell peppers.
• 3 In 4-quart Dutch oven, mix roasted vegetables, broth, tomatoes and pasta. Heat to boiling; reduce heat to low. Cover; simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.