What's for Dinner

For those of you who may not know, James and I have been Pescatarian's for awhile now; aside from the week the girls were in town.  Tonight I've decided to make a Roasted Vegetable Stew.  If you've never roasted vegetable's, don't worry it's simple and the end result is quite delicious.  The roasting process make the veggies tender, sweet, and mouthwatering.  You'll taste new flavor's from the vegetables that you probably haven't before.  Below is the recipe, and it's quick and easy to make.  A great side dish for this is Jiffy Cornbread, recipe is on the back of the box, and you can add a kick to it by adding a can of Mexicorn to the batter.

Roasted Vegetable Stew

Ingredients:

1          Zucchini

1          Yellow Squash

1          Green Bell Pepper, diced

1          Jalapeno Pepper, diced (adds a spicy kick)

1          Can Diced Tomatoes, (I get the ones that are flavored with Garlic and Oregano)

6          Cloves of Garlic, cut into 4's

1/2      Head of Cabbage (regular), you could use red cabbage to add color

1/2      Head of Cauliflower, broken apart into smaller pieces

1/2      Head Broccoli, broken into smaller pieces

1          Tsp Paprika

1          Tbsp Dried Thyme

2          Tbsp Extra Virgin Olive Oil

Directions:

First Set Oven to Convection Roast @ 400 degrees.   Combine Zucchini, Sqaush, Bell Pepper, Cabbage, and Cauliflower to a 8"x10" baking pan.  Drizzle with Olive oil (about two Tbsp), salt and Pepper moderately, Paprika, and dried Thyme.  Put in oven for 20 minutes.

While the vegetables above are roasting, combine remaining ingredients to a deep stew pot.  Fill with water 3/4 of the way up the pot.  Start on a Medium setting on the stovetop.  

After veggies are done roasting combine to the pot and cook for one hour on medium-low.  Then just let simmer, while adding salt and pepper to taste.

I hope you like!