1 cup sliced bell peppers
1 cup sliced onion
2 cups sliced green bell pepper
1 cup sliced zucchini
1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced red bell pepper
1 cup sliced red and green bell pepper
1 (10 ounce) container ricotta cheese
1 (10 ounce) package frozen mixed vegetables, thawed
1/4 cup chopped fresh parsley
1/2 cup chopped fresh parsley
Broil peppers, onions, bell peppers, green bell peppers, and zucchini in a large nonstick skillet about 5 minutes, turning peppers every 15 minutes. Stir often, pepper will turn the yellow color. Place peppers in marinade container and refrigerate. Serve over cooked pasta.
Broil green peppers about 5 minutes, turning once. Place peppers in marinade container and refrigerate. Place peppers in heatproof bowl, stir in ricotta cheese. Place pasta in center of marinade and sprinkle with parsley. Keep warm. Serve over cooked pasta.