Cozy Roasted Vegetable Stew with Kale

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups mixed vegetables (carrots, potatoes, bell peppers), chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups fresh kale, torn
• Salt and pepper to taste
• 1/2 cup Parmesan cheese, grated (optional)

Steps

1. 1 Preheat oven to 400°F. Toss chopped vegetables with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
3. 3 Add roasted vegetables, diced tomatoes, broth, thyme, and oregano to the pot. Bring to a simmer.
4. 4 Let stew cook for 20 minutes. Stir in kale and cook until wilted.
5. 5 Taste and adjust seasoning. Serve hot with Parmesan cheese sprinkled on top, if desired.

Equipment

• Large roasting pan
• Large pot

Variations

• Add beans for extra protein and heartiness.
• Include a splash of red wine for a deeper flavor.

Substitutions

• Substitute kale with spinach or chard if preferred.
• Use chicken broth for a non-vegetarian version.

Pairings

• Pairs well with a fresh green salad or garlic bread.

Nutrition

Tips

• For extra depth, roast vegetables with a sprinkle of smoked paprika.
• Use any mix of root vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain consistency.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread or over a bed of creamy polenta.

FAQ