Kitchen Sink Roasted Vegetable Stew
Author: 
Recipe type: Stew
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Kitchen Sink Roasted Vegetable Stew Recipe Type : Stew Cuisine: Vegan, Vegetarian Author: Debbie Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4-6 servings This is an easy and delicious vegan stew you can make with basically any vegetable you have available.
Ingredients
  • About 2-3 cups off assorted vegetables.
  • Asparagus
  • Baby potatoes, halved
  • Sweet peppers, sliced
  • Carrots, sliced
  • Tomatoes, sliced
  • Mushrooms
  • 1 lemon
  • Olive oil
  • ½ onion, chopped
  • 4-5 cloves garlic, minced
  • 1-2 stalks celery, chopped
  • 3 cups vegetable broth
  • 1 cups water
  • 1 can white beans, drained and rinsed
  • ½ cup Israeli couscous or other grain.
  • Salt/Pepper to taste
  • 1 teaspoon turmeric
Instructions
  1. Preheat oven to 350.
  2. Lay out veggies on a cookie sheet.
  3. Squeeze the juice of a lemon over the veggies. Optional: Drizzle or spray a little olive oil.
  4. Roast for 5-7 minutes. Turn over and roast for another 5-7 minutes, until veggies are cooked and lightly browned. Sprinkle with a little salt and pepper. Set aside.
  5. When the veggies have cooled slightly cut into bite-sized pieces.
  6. While the vegetables are cooking, preheat a tablespoon olive oil in a large pot.
  7. Cook the onions, garlic, and celery until soft (about 5 minutes).
  8. Add the vegetable broth and water and bring to a boil.
  9. Add the beans and the couscous. Reduce the heat to medium. Cook at a low boil for about 5 minutes.
  10. Add the roasted vegetables and reduce heat to low.
  11. Add the turmeric and salt and pepper to taste.
  12. Optional: Add a cup of greens for the last 5 minutes.
  13. Simmer for 5-10 more minutes. Add more broth if necessary.
Recipe by at https://coachdebbieruns.com/kitchen-sink-roasted-vegetable-stew/