Vermicelli With Oven Roasted Veggies Recipes
VERMICELLI WITH OVEN-ROASTED VEGGIES
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.
Provided by KeystoneGal06
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees.
- In 13x9x2" baking dish, stir together peppers, onion, mushrooms, garlic and Italian seasoning. Sprinkle w/olive oil: toss to coat evenly.
- Bake 45-55 minutes stirring occasionally until veggies are brown and tender. Meanwhile, cook pasta according to package and drain.
- Heat broth on stove until hot.
- Remove veggies from oven; pour broth over veggies mixture, stirring until vegetables are coated.
- Toss veggie mixture and hot pasta. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 340.6, Fat 8.7, SaturatedFat 1.5, Cholesterol 1.1, Sodium 219.4, Carbohydrate 55, Fiber 4.6, Sugar 6.9, Protein 11.7
VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
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