Skip to main content

Roasted Vegetable Stews

Roasted vegetable stews are a delicious and comforting dish perfect for any time of the year. By roasting your vegetables before adding them to the stew, you bring out their natural sweetness and depth of flavor. This process also tenderizes the vegetables, making them easier to digest and more palatable. The result is a hearty, flavorful stew that's sure to become a favorite in your household.

Hearty and Delicious Variations​

Roasted vegetable stews can be made with a wide variety of vegetables, including carrots, zucchini, bell peppers, onions, and potatoes. You can also add other ingredients such as beans, tomatoes, and herbs like thyme or rosemary to give the stew an extra boost of flavor.

Classic Roasted Vegetable Stew​

This recipe is a great starting point for anyone looking to try their hand at roasted vegetable stews. It's easy to make and requires minimal preparation time.

  • 2 large carrots, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped carrots, potatoes, onion, garlic, and mixed vegetables with a little bit of olive oil, salt, and pepper.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, and thyme.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.

Roasted Vegetable Stew with Beans​

This variation adds cannellini beans to make the stew even heartier and more filling.

  • 2 large carrots, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 can cannellini beans, drained and rinsed

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped carrots, potatoes, onion, garlic, and mixed vegetables with a little bit of olive oil, salt, and pepper.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, thyme, and cannellini beans.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.

Roasted Vegetable Stew with Tomatoes​

This variation adds diced tomatoes to give the stew an extra burst of flavor.

  • 2 large carrots, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 can diced tomatoes

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped carrots, potatoes, onion, garlic, and mixed vegetables with a little bit of olive oil, salt, and pepper.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, thyme, and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.

Roasted Vegetable Stew with Herbs​

This variation adds fresh herbs like parsley and rosemary to give the stew an extra boost of flavor.

  • 2 large carrots, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 sprigs of fresh rosemary

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped carrots, potatoes, onion, garlic, and mixed vegetables with a little bit of olive oil, salt, and pepper.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, thyme, parsley, and rosemary sprigs.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.

These variations offer different twists on the classic roasted vegetable stew recipe. You can experiment with other ingredients like mushrooms, eggplant, or sweet potatoes to create your own unique flavors.