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.


2 cupsNo Yolks® Broad Noodles
2red bell peppers, seeded and sliced
1red onion, cut into wedges
1 Tbspolive oil
1/2 tspsalt, divided
1/4 tspground black pepper
5fresh sprigs of thyme
1 tspwhite balsamic salad dressing


  1. Preheat oven to 400ºF.
  2. 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.
  3. Prepare noodles according to package directions.
  4. Spoon roasted vegetables into large serving bowl. Stir in vinegar and remaining 1/4 teaspoon salt.
  5. Stir in cooked noodles; mix gently but well.