Vermicelli With Roasted Peppers
|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|
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.
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.
Serving size: Complete recipe
Calories 1015 Calories from Fat 52
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 46 mg1.9%
Total Carbohydrates 202 g67.5%
Dietary Fiber 19.6 g78.6%
Sugars 27.2 g
Protein 35 g70.1%
Vitamin A 98.1% Vitamin C 877.3%
Calcium 13.2% Iron 46.5%
*Based on a 2000 Calorie diet