Sunday, May 2, 2010

Roasted Vegetable and Bulgur Stew

Roasted Vegetable and Bulgur Stew


3 cups carrots, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 onion, sliced
2 tomatoes, chopped
6-8 cloves garlic
2 tablespoons rosemary, minced
olive oil
balsamic vinegar
1 can corn, drained
1 can white beans, drained and rinsed
1 carton no-chicken broth
1 can tomato paste
2 cups water
1/2 cup bulgur

Pre-heat oven to 450 degrees.

Mixed the chopped veggies, garlic, and rosemary in a bowl. Drizzle with olive oil and balsamic vinegar. Spread onto two cookie sheets. Spread corn over veggies. Roast in oven for 30 minutes, stirring halfway through. Mix remaining ingredients in a pot. Add in the roasted veggies and bring to a boil. Boil for 15 minutes.