Rice Cakes with Roasted Peppers and Tomatoes

Method3 steps · about 35 min

1. 1

   Step 1: Preheat oven to 450ºF

2. 2

   Step 2: Combine peppers (1/4 teaspoon), onion (1 large), tomatoes, olive oil (4 tablespoon), dried herbs, salt (1/2 teaspoon) and pepper in a pan and toss them well. Roast the vegetables for 20 minutes. You will need to toss the vegetables during the halfway of roasting time to get the even browning.

   Roast vegetables · 20 minUses 1-1/3 lb sweet mini peppers (stem removed and sliced in half lengthwise) · 1 large onion sliced · 1 pint cherry tomatoes · 4 tablespoon olive oil · 1/2 teaspoon dried herbs de Provence or Italian seasoning · 1/2 teaspoon salt · 1/4 teaspoon pepper

3. 3

   Step 3: Meanwhile, cook the rice cakes (2 lb) in the boiling water for 3-4 minutes until very soft. Add the rice cakes and parsley (and/or basil (3 tablespoon)) to the hot roasted vegetables, toss them well. Sprinkle Parmesan cheese and serve immediately.

   Cook rice cakes · 4 minUses 2 lb rice cakes (fresh or vacuum sealed) · 3 tablespoon fresh parsley and/or basil (chopped) · shredded Parmesan cheese (however much you desire) · hot roasted mini peppers, onions and cherry tomatoes