1-1/3lbsweet mini peppersstem removed and sliced in half lengthwise
1large onion sliced
1pintcherry tomatoes
4tablespoonolive oil
1/2teaspoondried herbs de Provence or Italian seasoning
1/2teaspoonsalt
1/4teaspoonpepper
2lbrice cakesfresh or vacuum sealed
3tablespoonfresh parsley and/or basil chopped
shredded Parmesan cheesehowever much you desire
Instructions
Preheat oven to 450ºF
Combine peppers, onion, tomatoes, olive oil, dried herbs, salt 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.
Meanwhile, cook the rice cakes in the boiling water for 3-4 minutes until very soft. Add the rice cakes and parsley (and/or basil) to the hot roasted vegetables, toss them well. Sprinkle Parmesan cheese and serve immediately.