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 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|
- 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.