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.