Roasted Vegetable Stew
A hearty and flavorful stew made with roasted vegetables, perfect for a chilly evening. This recipe is great for a weeknight dinner or a weekend meal with friends and family.
Ingredients
- ●2 medium Carrots
- ●3 large Potatoes
- ●1 medium Zucchini
- ●2 tbsp Olive oil
- ●to taste Salt
- ●to taste Black pepper
- ● Dutch oven
- ●1 can (14.5 oz) Stewed tomatoes
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Cut the carrots and potatoes into 1-inch pieces.
- 3
Cut the zucchini into 1/2-inch slices.
- 4
In a large Dutch oven, heat the olive oil over medium-high heat.
- 5
Add the carrots and potatoes to the pot and cook for 5 minutes.
- 6
Add the zucchini to the pot and cook for an additional 2 minutes.
- 7
Add the stewed tomatoes, salt, and black pepper to the pot.
- 8
Cover the pot with a lid and transfer it to the preheated oven.
- 9
Roast the stew in the oven for 25-30 minutes, or until the vegetables are tender.
- 10
Remove the pot from the oven and let it cool for a few minutes before serving.