Ingredients

• 4 large carrots, chopped
• 3 zucchini, chopped
• 2 large onions, diced
• 4 cups butternut squash, cubed
• 3 bell peppers, chopped
• 4 cups vegetable broth
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 tsp black pepper
• 1 tsp salt
• 2 bay leaves

Instructions

1. 1.Preheat the oven to 180°C (350°F).
2. 2.Wash and chop all vegetables into bite-sized pieces.
3. 3.In a large roasting pan, combine carrots, zucchini, onions, butternut squash, and bell peppers.
4. 4.Drizzle olive oil over the vegetables and sprinkle with garlic, thyme, rosemary, salt, and pepper. Mix well.
5. 5.Roast the vegetables in the oven for 40 minutes, stirring halfway through.
6. 6.Transfer the roasted vegetables to a large pot and pour in the vegetable broth. Add bay leaves.
7. 7.Simmer the stew on low heat for 70–75 minutes, stirring occasionally, until vegetables are very tender and flavors are well blended.
8. 8.Remove bay leaves before serving. Adjust seasonings to taste.

Nutrition Information