Best Roasted Vegetable Stew Recipes

ROASTED VEGETABLE AND BEEF STEW

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
• Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
• Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
• Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
• Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

TANDOORI ROASTED ROOT VEGETABLE STEW

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
• Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
• Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
• Garnish with mint.

ROASTED ROOT VEGETABLE IRISH LAMB STEW

Steps:

• Preheat the oven to 400 degrees.
• In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
• While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
• In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
• Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
• Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
• Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

SALMON, ROASTED GARLIC AND VEGETABLE STEW

Steps:

• Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
• Add water, base, wine, seasonings and garlic and cook until veggies are tender.
• Puree vegetable mixture with a hand blender or in a food processor.
• Return to stove and add salmon (make sure there are no bones).
• Mixture will be thick, add cream and heat through, but do not boil.
• Serve and enjoy!

ROASTED-VEGETABLE STEW

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
• Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
• In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
• Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS

Steps:

• Preheat oven to 450*.
• Coat a large baking sheet with cooking spray.
• Place the cut vegetables onto the baking sheet and drizzled with olive oil.
• Sprinkle with salt and pepper.
• Roast the vegetables for 20 minutes or until tender and golden brown.
• In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
• Stir in all but 2 cups of the roasted vegetables. Save remaining vegetables for another use. Reduce heat to medium and simmer for 5 minutes.
• Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
• Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
• Spoon cooked coucous into shallow bowls and top with stew.

LAMB LOIN WITH INDIAN SPICE BLEND AND ROASTED VEGETABLE STEW WITH FRIZZLED BRUSSELS

Steps:

• Preheat a cast-iron grill pan over medium-high heat.
• Add the coriander, cumin, fennel, fenugreek and mustard seeds to a spice grinder and pulse to a powder; transfer to a medium bowl and stir in the salt. Reserve a pinch for the vegetable stew.
• Toss the lamb with the remaining spice mixture to coat, then thread onto skewers. Coat the pan with olive oil. Sear the skewers on all sides until the lamb is cooked to the desired doneness. Remove from the heat and serve with Roasted Vegetable Stew and Frizzled Brussels.
• Preheat the oven to 400 degrees F.
• Add the eggplant to a large bowl and coat with olive oil. Sprinkle with salt and crushed red pepper to taste. Place the eggplant on a baking sheet in a single layer.
• Put the cauliflower in the bowl and coat with olive oil, then sprinkle with salt and crushed red pepper to taste. Place the cauliflower next to the eggplant on the baking sheet in a single layer. Roast until the vegetables begin to brown, rotating once, 15 to 20 minutes.
• Add olive oil to coat the bottom of a Dutch oven over medium heat. Add the onions and fennel and cook until translucent. Add the tomatoes and chickpeas and stir gently to combine. Add the vegetable stock, curry leaves, asafetida, nigella seeds and Indian spice blend. Bring to a boil, then reduce to a simmer. Season with salt to taste. Add all of the roasted vegetables to the pot and cook until the vegetables are tender, 15 to 20 minutes. If the stew gets dry, add vegetable stock as needed.
• Preheat a cast-iron pan over medium-high heat. Toss the Brussels-sprout leaves in oil to coat and sprinkle with salt to taste. When the pan is hot, add the leaves and cook until beginning to brown and shrivel slightly. Remove from the heat and sprinkle with nigella seeds.

CHICKPEA AND ROASTED VEGETABLE STEW

Steps:

• Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6. Cover two baking trays with aluminium foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking tray. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil. Place both trays in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking tray of potatoes earlier than the baking tray of peppers. Reduce the oven's heat to 175 degrees C (350 degrees F ). Transfer the tomatoes and peppers into a medium size mixing bowl with the diced tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes. Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper. Cover the stew, and bake it for 30 minutes

ROASTED VEGETABLE QUINOA STEW

Steps:

• Pre-heat oven to 375 degrees.
• Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
• Turn out on a large flat sheet pan with lips.
• Sprinkle with salt and pepper.
• Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
• While vegetables are roasting, prepare quinoa.
• Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
• Simmer for 30 minutes, covered.
• Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
• Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
• Nothing left to do now but eat!