Recipe - Vermicelli With Oven-Roasted Vegetables

1 lg Green bell pepper
1 lg Red bell pepper
2 md Red onions
6 ounce Fresh mushrooms; quartered
4 Cloves garlic; cut or sliced up
2 teaspoon Dried Italian seasoning
Salt and ground black
pepper; to taste
3 teaspoon Olive oil
8 ounce Vermicelli; or Capellini,
uncooked
1 cup Low sodium chicken broth;
skimmed
1 tablespoon Grated Parmesan cheese;
optional
Chopped fresh parsley;
optional

1. Prep: Cut bell peppers into 1/2inch thick strips. Cut onions into small
wedges.

2. Heat oven to 425F. In 13x9x2inch baking dish, stir together peppers,
onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to
coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables
are brown and tender.

3. Meanwhile, cook pasta according to package directions; drain. Heat broth
until 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, if desired. Serve immediately.

TIP Add moisture by adding warmed broth instead of oil.

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