Roasted Vegetable Stew

5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley

Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.