Vermicelli With Oven-Roasted Veggies

• 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

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.

green pepper, red pepper, red onions, mushrooms, garlic, italian seasoning, salt, olive oil, vermicelli, chicken broth, parmesan cheese, parsley

Taken from www.food.com/recipe/vermicelli-with-oven-roasted-veggies-131540 (may not work)