Vermicelli With Oven-Roasted Veggies |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A recipe I found on the internet that I have yet to try. It sounds like a really simple comfort food type of meal. I LOVE chicken so I would probably add in some to make a huge meal of it. Ingredients:
1 large green pepper, cut into 1/2-inch strips |
1 large red pepper, cut into 1/2-inch strips |
2 medium red onions, cut into wedges |
2 cups mushrooms, quartered |
4 garlic cloves, sliced |
2 teaspoons italian seasoning |
1 dash salt and pepper |
2 tablespoons olive oil |
8 ounces vermicelli, uncooked |
1 cup chicken broth |
1 tablespoon parmesan cheese |
1 tablespoon parsley |
Directions:
1. Heat oven to 425 degrees.
2. In 13x9x2 baking dish, stir together peppers, onion, mushrooms, garlic and Italian seasoning. Sprinkle w/olive oil: toss to coat evenly.
3. Bake 45-55 minutes stirring occasionally until veggies are brown and tender. Meanwhile, cook pasta according to package and drain.
4. Heat broth on stove until hot.
5. Remove veggies from oven; pour broth over veggies mixture, stirring until vegetables are coated.
6. Toss veggie mixture and hot pasta. Sprinkle with cheese and parsley.
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