Vermicelli With Oven-Roasted Veggies

A recipe I found on the internet that I have yet to try. It sounds like a really simple comfort food type of meal. I LOVE chicken so I would probably add in some to make a huge meal of it.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.