Roasted Vegetable Stew

Roasted Vegetable Stew

Sidney’s Mexican Tortilla Reading Roasted Vegetable Stew 1 minute Next Yuletide Nut Loaf

A stew that is roasted and taste very good.


5 small potatoes
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


1. Chop all vegetables into bite size pieces.
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.

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