ROASTED VEGETABLE STEW

There are no real measurements for this recipe, and you can vary with other veggies that roast well, such as potatoes, beets and winter squash. The roasting process really brings out their flavors.

Cut onions, zucchini, fennel, and peppers into chunks. Add sliced sun-dried tomatoes.

Toss with olive oil to coat, salt, pepper, sliced garlic cloves, Italian herbs and a healthy splash of white wine.

Place in a covered casserole. Bake at 400 degrees (farenheit) for 45 minutes to one hour, until the veggies are very tender.