Serves: 6

1. Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

2. Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.

3. Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 285 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 700mg Carbohydrate 55g (Dietary Fiber 6g) Protein 9g % DAILY VALUE: Vitamin A 34% Vitamin C 72% Calcium 6% Iron 18% DIET EXCHANGES: 2 Starch 5 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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