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Oven Baked Vegetable Stew

Author
Cookinero 4 Mar 2025
6200
Oven Baked Vegetable Stew

Sweet pumpkin, bell pepper, carrot, onion and potato baked in the oven is a great dish for lunch or dinner. It takes time to prepare, but very little effort. Just chop all the ingredients, put them in a baking dish, season with salt and pepper and put them in the oven to bake. While the vegetables are cooking, you can do other things or cook something else. Serve them as a side dish or as a main course.

How to cook Oven Baked Vegetable Stew

Step 1

Oven Baked Vegetable Stew

Cut the pumpkin into large cubes.

Step 2

Oven Baked Vegetable Stew

Chop the onion into small cubes no larger than 1 cm.

Step 3

Oven Baked Vegetable Stew

Cut the carrots into small cubes no more than 1 cm.

Step 4

Oven Baked Vegetable Stew

Cut the potatoes into large cubes.

Step 5

Oven Baked Vegetable Stew

Cut the bell pepper into large cubes as well.

Step 6

Oven Baked Vegetable Stew

Grease a baking dish with vegetable oil and put the vegetables in. Mix them and season with pepper and salt.

Step 7

Oven Baked Vegetable Stew

Cover the vegetables with foil and bake in the oven for 30-40 minutes at 180⁰C.

Step 8

Oven Baked Vegetable Stew

Then remove the foil and bake the vegetables without it for 10 minutes.

Step 9

Oven Baked Vegetable Stew

Sprinkle the prepared vegetables with finely chopped green onions.

Oven Baked Vegetable Stew - FAQ About Ingredients, Baking Time and Storage

Yes! Butternut squash or sweet potatoes make great alternatives to pumpkin, offering a similar texture and sweetness.
Properly stored in an airtight container, the stew will keep for up to 3-4 days in the refrigerator.
Absolutely! This stew is naturally vegan—just ensure all seasonings and oils used are plant-based.
Yes! Cook on low for 4-5 hours or high for 2-3 hours, adjusting liquid slightly for a stew-like consistency.
Pair it with crusty bread, quinoa, or a simple green salad for a hearty, balanced meal.
Yes, this stew freezes well. Portion into airtight containers and freeze for up to 3 months. Thaw overnight before reheating.
Skip the potatoes and add extra bell peppers or zucchini. You could also include cauliflower for bulk.
Gently reheat in the oven at 160°C covered with foil, or microwave with a splash of water or broth to retain moisture.
Definitely! Stir in cooked chickpeas, lentils, or cubed tofu before baking for a protein boost.
Covering traps steam, ensuring the vegetables cook evenly and stay tender. Removing the foil later allows browning for extra flavor.

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