ROASTED-VEGETABLE STEW

Roasted-Vegetable Stew image

Garden peppers and zucchini star in this simple, nutritious dinner that serves eight. It's so full of flavor, you won't miss the meat!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 11

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

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 340 mg, Sugar 10 g