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
Preheat oven to 350.
Lay out veggies on a cookie sheet.
Squeeze the juice of a lemon over the veggies. Optional: Drizzle or spray a little olive oil.
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.
When the veggies have cooled slightly cut into bite-sized pieces.
While the vegetables are cooking, preheat a tablespoon olive oil in a large pot.
Cook the onions, garlic, and celery until soft (about 5 minutes).
Add the vegetable broth and water and bring to a boil.
Add the beans and the couscous. Reduce the heat to medium. Cook at a low boil for about 5 minutes.
Add the roasted vegetables and reduce heat to low.
Add the turmeric and salt and pepper to taste.
Optional: Add a cup of greens for the last 5 minutes.
Simmer for 5-10 more minutes. Add more broth if necessary.
Recipe by at https://coachdebbieruns.com/kitchen-sink-roasted-vegetable-stew/