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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the vegetables are roasting, cook the vermicelli pasta according to the package instructions. Drain and set aside.

Step 6

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.

Step 7

In a large mixing bowl, combine the cooked vermicelli, oven-roasted vegetables, sautéed garlic, chopped parsley, and lemon juice. Toss gently to combine.

Step 8

Taste and adjust seasoning as needed. If desired, sprinkle with grated Parmesan cheese before serving.

Step 9

Serve warm or at room temperature as a light main or side dish. Enjoy!

Nutrition Facts

Serving size	(1275.8g)

Amount per serving	% Daily Value*
Calories	1798.6

Total Fat 64.0g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 53.4mg	0%
Sodium 5091.5mg	0%
Total Carbohydrate 251.8g	0%
Dietary Fiber 24.0g	0%
Total Sugars 44.1g
Protein 62.7g	0%

Vitamin D 12.8IU	0%
Calcium 942.5mg	0%
Iron 12.0mg	0%
Potassium 2344.3mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 13.7%

Carbs: 54.9%