Roasted Vegetable Gumbo
soups stews

Roasted Vegetable Gumbo

Want a meatless gumbo? The caramelized flavor of roasted vegetables adds richness to this vegetarian gumbo. Bake vegetables like zucchini, eggplant, red bell pepper and yellow squash separately, and then add to Zatarain’s Gumbo Mix with Rice.
  • 10m

    prep time

  • 30m

    Cook Time

  • 140

    Calories

  • 11

    Ingredients

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Ingredients

7

(1 cup)

Servings

  • 1/2 cup red bell pepper, cut into 1-inch chunks Substitutions available
    • green bell pepper, cut into 1-inch chunks
  • 1/2 cup onion, cut into 1-inch chunks
  • 1/2 cup celery, cut into 1-inch chunks
  • 1/2 cup eggplant, cut into 1-inch chunks
  • 1/2 cup zucchini, cut into 1-inch chunks
  • 1/2 cup yellow squash, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon Zatarain's® Blackened Big & Zesty Spice Blend
  • 6 cups water
  • 1 package Zatarain's® Gumbo Mix
  • 1/4 cup chopped green onions

Instructions

  • Preheat oven to 425°F. Toss vegetables and oil in large bowl. Add Creole Seasoning; toss to coat well. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan

  • Bake 25 minutes or until vegetables are golden brown, stirring occasionally

  • Meanwhile, bring water and Rice Mix to boil in Dutch oven or large saucepan. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Add roasted vegetables; mix well. Sprinkle with green onions, before serving

Nutrition information (per Serving)

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