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!
Roasted-Vegetable Stew
- Prep Time 20 min
- Total 1 hr 35 min
- Servings 8
- 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
Instructions
-
Step1Heat 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.
-
Step2Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
-
Step3In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
-
Step4Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.
Nutrition
110
Calories
4g
Total Fat
4g
Protein
20g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 110
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 340mg
- 14%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 10g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 52%
- 52%
- Vitamin C
- 76%
- 76%
- Calcium
- 8%
- 8%
- Iron
- 12%
- 12%
Exchanges:
3 Vegetable; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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