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Loved this. I added Red pepper flakes and really spiced it up, plus vegetable broth to turn it into a soup
Great ideas, Janan, thank you for sharing! These roasted veggies would make a great soup.
Didn’t expect this to be as delicious as it was!! We added a tin of butter beans and Served with grated pecorino and crusty bread. Absolutely delicious, will definitely make again.
Excellent, I added cubed beef to taste and bone broth for even more flavor. Woohoo!
Fantastic! The only thing I did differently was I added garbanzo beans.
It’s very tasty and very easy to cook,I loved it,I made it for a very dear friend who is vegetarian and she was impressedAnd enjoyed it.x
Great Flavia, I’m so glad you and your friend enjoyed the dish!
Great option to make and take to lunch. I doubled the onion and just kind of eye balled the amount of roasted veggies. Wound up using about 1 1/2 large cookie sheet pans of roasted veggies.
I’ve never roasted vegetables. Your instructions:”Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil.” The picture shows the bottom of a roasting pan, but nothing is said whether to put the cover on or roast uncovered. Please clarify. Thanks. Otherwise recipe looks to be very tasty results.
Hi Kitty, thanks for your comment! You don’t cover the vegetables when you roast them. If you did, they would steam more than roast.
Excellent dish! I put all veggies (including onions in the oven for roasting, added garlic, rosemary, thyme, parsley, chili peppers). Added chick peas and black beans to the pot of tomato sauce for a protein hit, and added a bit of veggie broth as needed for juices. Hubby added meatballs separately to his plate for a meat dish. This will definitely be on my radar for winter comfort food…. very easy and delicious…. Thank you.
Very delicious! Although the amount of oil was definitely too much for my family’s taste (we aren’t much for incredibly oily foods), the flavors were all very delicious. We served it over brown rice with fresh basil and a touch of lemon juice for acidity, but I think some balsamic vinegar would have also been amazing.
Love this recipe, I add the roast veg plus cauliflower and leek to the base and cook for another 20 mins with some paprika.. (for non vegan i add a spoon of sour cream and chive dip to serve.)
I love making this! Packed full of all good things.
Excellent! First time I put veggies back in oven to cook more and overcooked the garlic. Despite that, still good. This time I was more careful and was excellent. This is a great recipe to share with company! Will definitely make again!
Hi, I don’t want to put too much garlic in this recipe and feel heads of garlic can vary a lot. About how many cloves would you say should be in this dish?
Hi, Melissa! I’d say about 8 to 10 cloves. You can definitely cut that down if you don’t enjoy the flavor of garlic. Enjoy!
This sounds fabulous and similar to a seitan stew I used to make when my kids were little. I’d forgotten all about that stew! OK so, is there a reason you’re using dried herbs? I don’t care for them and fresh is always available. I’d much prefer to use fresh oregano etc… Thanks for the great recipe!
Hi Kathy, sure, you can use fresh herbs if you want! Many people don’t have as easy access to fresh herbs, and dried herbs work fine in a stew like this.
Great Dish! Have been making this for years and it never fails to all get eaten up.
I’m so glad you like it Linda!
I do not write and I am very sorry,but is very hard for me to translate in english after we taste your beautiful dishes.English ,for me is very new!
I made almost all of your recepies and I want to thank you for send them to me.
This is a beautiful dish! The colors are gorgeous and I can almost smell it just looking at it. I’m going to give it a try this weekend!
Made this stew last year just omitted the Italian seasoning only because I am sensitive to many spices. Just added chk broth and extra garlic and it was still delicious.
Yum!! This is slightly premature as the whole dish isn’t completed yet but I cannot wait! Taking this to a family Thanksgiving dinner tonight (I always bring a vegan dish), I made the tomato portion earlier today, then transferred it to my slow cooker where it has been simmering for the past 3 hours (veggies are about to go in the oven) and I’m almost out of clean spoons as I keep ‘testing’ it. Going to make this again (sans veggies) for pasta!
I am so excited to take this to the family, almost hopping it is a flop so I can keep the pot to myself!
This recipe is amazing! I used diced tomatoes and water instead of crushed tomatoes because I didn’t have any on hand and it still turned out very well. I used parsnips, carrots, and sweet potatoes. I wasn’t sure how the sweet potatoes would taste with tomatoes, but it was all so tasty! I will definitely make it again