Preheat oven to 375 degrees. Line a sheet pan with foil and spray with non-stick spray.

Pour the veggies onto the sheet pan. Drizzle 2 tbsp olive oil over the veggies and sprinkle a little salt and pepper on top. Toss the veggies so it’s coated in the oil and seasonings.

Roast the veggies for about 45 minutes, stopping to toss half way through.

Meanwhile, heat the remaining 2 tbsp olive oil in a large pot over medium heat on the stove. Add in the seasonings and cook for about one minute, stirring continuously so it doesn’t burn.

Pour in the can of stewed tomatoes (liquid and all), breaking apart the tomatoes if they’re still whole. Cook for another minute, until it slowly starts simmering again.

Add in the can of coconut milk, and bring to a simmer. At this point, the liquid for your stew is ready. If the veggies are still roasting, turn off the burner on the stove and wait for them to be done. Turn the burner to medium heat again once the veggies are finished roasting.

Once the veggies are finished roasting, add them to the stew and stir them in.

Add in the spinach and stir. The spinach will wilt quickly. Allow the stew to simmer for about 5 more minutes until heated through.

Serve the stew with warmed pita or rice.