Date:    Mon, 21 Mar 94 16:00:31 EST
 Modified from recipe in the March '94 issue of “Vegetarian Times.”
 Pasta & Garbanzo Beans with Roasted Vegetables
 5 red or yellow bell peppers, diced
 2 fennel bulbs, cored and diced (reserve minced tops for garnish)
 1-1/3 cups diced canned tomatoes, drained
 1 cup chopped fresh basil of 1-1/2 Tbs. dried basil
 Cooking spray
 3 cups cooked garbanzo beans (1-1/2 15 oz. cans), rinsed and drained
 1/8 tsp. crushed red pepper
 3 Tbs. lemon juice or balsamic vinegar
 1 tsp. fennel seeds
 1-1/2 lbs. rotelli or radiatore, cooked (I assume this is pasta)
 1/2 cup grated fatfree parmesan, sonoma Hard jack cheese or soy parmesan
 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. 
 Serves 6.