We really like dishes that are as pretty as they are tasty.
We really like dishes that are as pretty as they are tasty, and this recipe for roasted veggie stew definitely fits that bill. It’s got bright colors and big, bold flavors. We’re talking a rainbow of vegetables that are roasted with olive oil and rosemary, all in a thick garlicky tomato sauce that’s brightened with lemon juice.
This stew is like a farmer’s market in a bowl, so it’s pretty forgiving if we need to swap a couple of ingredients out. We like to make up a pot for a light Saturday lunch, and sometimes we add rice or quinoa to make it more hearty for dinner. Don’t forget to add a slice of crusty bread, because you’ll want to sop up every drop of this delicious stew.
Roasted Veggie Stew
Serves 8 50 minutes
- 2 pounds Roma tomatoes, halved
- 2 pound yellow squash or zucchini , sliced into 1/2-inch rounds or zucchini
- 1 medium green bell pepper, sliced
- 3 medium carrots, peeled and sliced
- 1 large eggplant, cubed
- 1 medium yellow onion, chopped
- 5 medium cloves garlic, peeled
- 3 medium sprigs fresh rosemary, chopped
- 2 tablespoons chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- 3 teaspoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400°F.
- Place vegetables in a large bowl and drizzle with olive oil. Season with salt, pepper and rosemary. Toss to coat.
- Spread vegetables evenly onto two cookie sheets and roast for 30 minutes, stirring halfway through. Drizzle with balsamic vinegar and roast 10-15 minutes more, or until vegetables are tender.
- Place roasted tomatoes and garlic into blender and pulse until thick. Rough chop remaining veggies.
- Transfer chopped veggies to a large stock pot. Cover with vegetable broth and add pureed tomato mixture. Sprinkle with parsley and cook over medium heat until soup is warmed through.
Recipe adapted from Trails to Table