- Rachael Ray - https://www.rachaelray.com -

Roasted Vegetable Stew One-Pot

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Ingredients

Preparation

Preheat oven to 425°F and place a rack in the center of the oven. 

Place about 3 tablespoons, 3 turns of the pan [3], of olive oil in Dutch oven [3]. Arrange potatoes in single or lightly shingled layer in pot and season with salt and pepper. Top with garlic, onions, zucchini, thyme, tomatoes, basil, leeks, artichoke hearts, parsley and celery. Pour in stock and nestle in the cheese rind; top with sliced mushrooms and drizzle with more oil.

Bake to brown mushrooms about 20-25 minutes. Add 2 cups water, cover and roast 1 hour more. Remove from oven and stir, adjust salt and pepper to taste. Serve with bread and lots if cheese at the table.