Vermicelli With Oven-Roasted Vegetables
Contributor: Unknown
2002 Cowley Cookbook
Start to finish = 1 hour; serves 6
1 large green pepper and 1 large red pepper, cut into 1/2″ thick strips
2 medium red onions, cut into small wedges
2 cups fresh mushrooms, quartered
4 cloves garlic, peeled and sliced
2 tsp dried Italian seasoning
salt and pepper, to taste
2 T olive or vegetable oil
1 cup reduced sodium chicken broth
8 oz vermicelli or capellini, uncooked
1 T grated Parmesan cheese (optional)
chopped fresh parsley (optional)
Heat oven to 425 degrees. In 13 x 9 x 2″ dish, stir together peppers, onions, mushrooms, garlic and seasonings. Sprinkle with olive oil; toss to coat evening. Bake 45-55 minutes, stirring occasionally until vegetables are brown and tender. Meanwhile cook pasta, drain. heat broth till hot. Remove vegetables from oven, pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley.