A stew that is roasted and taste very good.
Roasted Vegetable Stew
Ingredients
1 large onion
1 large red pepper
1 medium carrot
1 small zucchini
1/4 pound sliced mushrooms
1/2 cup barley (or brown rice or lentils)
2 cloves garlic, finely chopped
2 Tablespoons extra-virgin olive oil
2 cans (12 1/2 oz) Italian stewed tomatoes
1 can (14 1/2 oz) vegetable broth
2 Tablespoons fresh parsley
Directions
2. Toss with olive oil and garlic.
3. Spread vegetables in a 13"x9"x2" glass baking dish.
4. Broil 4-6 inches from heat for 15-20 minutes, or until roasted, stirring often to prevent any burning.
5. Mix together vegetables, tomatoes, barley (or rice,or lentils), and vegetable broth in a Saucepan.
6. Heat to boiling, cover, and simmer 15-20 minutes or until all vegetables are cooked.
7. Place in serving dish. Garnish parsley.
8. ENJOY!
Continue reading
Subscribe to our newsletter
Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!