Roasted Vegetable Stew Recipe

Ingredients

• 5 small red potatoes (3/4 lb), cut into fourths
• 1 large onion, cut into fourths
• 1 medium red bell pepper, cut into fourths and seeded
• 1 medium green bell pepper, cut into fourths and seeded
• 1 medium carrot, cut into 1/4-inch diagonal slices
• 1 small zucchini, cut into 1/2-inch slices
• 4 oz medium whole mushrooms
• 2 cloves garlic, finely chopped
• 2 tablespoons olive or vegetable oil
• 1 can (14 oz) vegetable or chicken broth
• 2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
• 1 1/4 cups uncooked rotini pasta (4 oz)
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper, if desired