Vermicelli with Oven Roasted Veggies
Elevate your weeknight dinners with this vibrant and wholesome Vermicelli with Oven Roasted Veggies! This recipe combines tender strands of vermicelli pasta with a medley of caramelized, oven-roasted vegetables like bell peppers, zucchini, cherry tomatoes, and red onion, all seasoned with aromatic herbs and a touch of red pepper flakes for subtle heat. Tossed in luscious olive oil, garlic, and a hint of lemon juice, this pasta dish is bursting with fresh, Mediterranean-inspired flavors. Perfect as a light main or a colorful side, you can top it with fresh parsley and optional Parmesan for added flair. Ready in under an hour, this dish is a healthy, satisfying, and visually stunning addition to your table!
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Recipe Information
Ingredients
- 250 grams Vermicelli pasta
- 2 cups Bell peppers (red, yellow, and green)
- 1 medium Zucchini
- 1.5 cups Cherry tomatoes
- 1 medium Red onion
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
Prepare the vegetables: Dice the bell peppers into bite-sized pieces, slice the zucchini, halve the cherry tomatoes, and cut the red onion into thin wedges.
In a large mixing bowl, combine the prepared vegetables with 2 tablespoons of olive oil, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
While the vegetables are roasting, cook the vermicelli pasta according to the package instructions. Drain and set aside.
In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
In a large mixing bowl, combine the cooked vermicelli, oven-roasted vegetables, sautéed garlic, chopped parsley, and lemon juice. Toss gently to combine.
Taste and adjust seasoning as needed. If desired, sprinkle with grated Parmesan cheese before serving.
Serve warm or at room temperature as a light main or side dish. Enjoy!
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 44.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 942 mg | 72% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
