Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Red or yellow bell peppers,
Diced
2 Fennel bulbs, cored and
Diced (reserve minced tops
For garnish)
1 1/3 c Diced canned tomatoes,
Drained
1 c Chopped fresh basil of 1
1/2 tb Dried basil
1 ea Cooking spray
3 c Cooked garbanzo beans (1 1/2
15 oz cans), rinsed
And drained
1/8 ts Crushed red pepper
3 tb Lemon juice or balsamic
Vinegar
1 ts Fennel seeds
1 1/2 lb Rotelli or radiatore, cooked
(I assume this is pasta)
1/2 c Grated fatfree parmesan,
Sonoma Hard jack cheese or
Soy parmesan
1 ea Salt and Pepper to taste

Preheat broiler. Mix peppers, fennel bulb and some of the tops,
tomatoes and basil in a bowl; spread vegetables evenly over large
baking pan. Generously spray, broil until vegetables soften adn
blacken slightly, sirring occaisinally, about 15 minutes.

Combine beans, crused red pepper and lemon juice or bvinegar in a
large serving bowl. In a small pan, toast the fennel seeds until
they darken a few shades; add to the bean mixture.

Add boiled vegetalbles, hot pasta and cheese to bean mixture; toss
well. Salt and pepper to taste. Spinkle with reserved minced fennel
leaves.

Source: Modified from recipe in the March '94 issue of "Vegetarian
Times."

Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By
catsmeow#aol.com

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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