Vegan Roasted Veggie Stew Recipe

Looking for an easy Vegan Roasted Veggie Stew recipe? Learn how to make Vegan Roasted Veggie Stew using healthy ingredients.


Submitted by blanche_t

Makes 5 servings



Simple roasted veggie dish to be served over cous cous, etc.

Recipe Ingredients for Vegan Roasted Veggie Stew

1 cup zucchini
1 cup eggplant
1 medium onion
1 cup red bell pepper
2 cups diced tomato
3 tbsp extra virgin olive oil
1 tbsp sugar

Recipe Directions for Vegan Roasted Veggie Stew

  1. Chop zucchini, eggplant, onion and pepper. Place in glass baking dish and drizzle with olive oil. Bake in oven until soft and slightly browned.

  2. Place in pot with remaining ingredients and cook for 5-10 minutes. Serve.

Categories

Tomatoes, Vegetables, Main Dish, Italian, Bake, Roast, Simmer, Vegetarian

Nutrition Facts
Serving Size 149.6g
Amount Per Serving
Calories
114
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
7mg
0%
Potassium
309mg
9%
Total Carbohydrates
9.8g
3%
Dietary Fiber
2.1g
8%
Sugars
6.5g
Protein
1.3g
Vitamin A 22% Vitamin C 80%
Calcium 2% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • Very low in sodium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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