Roasted Peppers and Onions with Noodles
- Servings: 6
This recipe goes hard with onions and peppers, but you won’t regret it when your home fills with the delectable fragrance of them cooking.
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Ingredients
| 2 cups | No Yolks® Broad Noodles |
| 2 | red bell peppers, seeded and sliced |
| 1 | red onion, cut into wedges |
| 1 Tbsp | olive oil |
| 1/2 tsp | salt, divided |
| 1/4 tsp | ground black pepper |
| 5 | fresh sprigs of thyme |
| 1 tsp | white balsamic salad dressing |
Directions
- Preheat oven to 400ºF.
- Place vegetables in 11-by-13-inch roasting pan. Drizzle with oil, sprinkle with 1/4 teaspoon salt and pepper. Arrange sprigs of thyme over vegetables. Roast in 30 to 45 minutes, stirring once, or until vegetables are tender. Set aside to cool to room temperature.
- Prepare noodles according to package directions.
- Spoon roasted vegetables into large serving bowl. Stir in vinegar and remaining 1/4 teaspoon salt.
- Stir in cooked noodles; mix gently but well.
