Ingredients:

• 3 red or yellow peppers
• 12 medium mushrooms, cleaned, stemmed & sliced
• 2 6 oz. jars marinated artichoke hearts with their liquid
• 15 – 20 cherry tomatoes, halved
• 12 – 15 fresh basil leaves (minced)
• 3/4 tsp. salt
• 2 Tbsp. red wine vinegar
• 1 pound whole wheat fettuccine
• 1/2 cup grated Parmesan, Romano or Asiago Cheese
• 4-6 Tbsp. Olive Oil
• 112 – 15 oil cured olives – pitted and minced

Directions:

1. Preheat oven to 350 degrees
2. Place peppers on a baking sheet and roast for 20 – 30 minutes, turning every 5-8 minutes.
3. Remove from oven and place in brown bag for 5 minutes
4. Remove seeds and skin & slice into strips
5. Place in a large bowl
6. Add all remaining ingredients except pasta and cheese, mix well
7. Cover and marinate overnight
8. Heat veggies while pasta cooks to al dente
9. Drain pasta and combine with veggies and cheese
10. Serve immediately