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Vermicelli With Roasted Peppers

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Ingredients
  Bell peppers 4 Medium (1 Green, 1 Red, 1 Yellow, And 1 Orange Or Purple Or Any Combination Available)
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Balsamic vinegar 2 Tablespoon
  Red pepper flakes 1 Pinch
  Ground basil 1⁄2 Teaspoon
  Vermicelli 8 Ounce, cooked al dente and well drained in a colander
  Chopped fresh parsley 2 Tablespoon
Directions

Preheat oven to 500 degrees.
Place peppers on broiler-pan rack.
Roast peppers on upper third of oven until skins are blackened all over, about 20 minutes, turning peppers halfway through the cooking period.
Transfer peppers to a bowl; cover until cool enough to handle.
Peel and seed peppers, cutting them into 72-inch-wide strips, and reserving liquid.
Heat water, broth, or wine in skillet over medium heat.
Add garlic.
Cook and stir over medium heat for 3 minutes.
Add pepper strips, reserved liquid from peppers, balsamic vinegar, red pepper flakes, and basil.
When the liquid begins to sizzle, serve over the cooked vermicelli and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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