Roasted Vegetable Stew - Modified from Betty Crocker5 small red potatoes (3/4 lb), cut into fourths1 large onion, cut into fourths1 medium red bell pepper, seeded and cut into fourths1 medium green bell pepper, seeded and cut into fourths1 medium carrot, cut into 1/4 inch diagonal slices1 small zucchini, cut into 1/2-inch slices4 oz. medium whole mushrooms2 garlic cloves, minced2 T olive oil1 can vegetable broth2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained (you can use diced tomatoes and Italian seasoning)1 1/4 cups uncooked rotini pasta (4 oz)2 T chopped fresh parsleyFreshly grated ground pepper, if desiredSet oven to broil. In a large bowl, toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. In ungreased 9x13 inch pan, spread vegetable mixture, skin-side up.
