Vermicelli with Roasted Peppers
Yield: 4 servings
Ingredients:
- 4 medium bell peppers
- ¼ cup vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Pinch of red pepper flakes
- ½ teaspoon ground basil leaves
- 8 ounces vermicelli, cooked al dente
- 2 tablespoons chopped fresh parsley
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 1/2 –inch-wide strips, and reserving liquid.
- Heat broth in skillet over medium heat. Add garlic. Cook and stir over medium heat for 3 minutes. Add pepper strips, reserve 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.
Weight Loss Dinner Recipes
Nutritional Value
Calories Per Serving: 178
Fat: 1 g
Cholesterol: 0 g
Protein: 5.6 g
Carbohydrates: 37g
Dietary Fiber: 1 g
Sodium: 6.7 mg
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