A hearty and nourishing vegetable stew slowly roasted with herbs, perfect as a wholesome meal for the whole family. This dish is rich in fiber and flavor, making it both filling and comforting.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 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
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat the oven to 180°C (350°F).
- 2.Wash and chop all vegetables into bite-sized pieces.
- 3.In a large roasting pan, combine carrots, zucchini, onions, butternut squash, and bell peppers.
- 4.Drizzle olive oil over the vegetables and sprinkle with garlic, thyme, rosemary, salt, and pepper. Mix well.
- 5.Roast the vegetables in the oven for 40 minutes, stirring halfway through.
- 6.Transfer the roasted vegetables to a large pot and pour in the vegetable broth. Add bay leaves.
- 7.Simmer the stew on low heat for 70–75 minutes, stirring occasionally, until vegetables are very tender and flavors are well blended.
- 8.Remove bay leaves before serving. Adjust seasonings to taste.
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