Pasta and Garbanzo Beans with Roasted Vegetables

Ingredients

 * 5 red or yellow bell peppers
 * diced
 * 2 fennel bulbs, cored and
 * diced (reserve minced tops
 * for garnish)
 * 1 1/3 cup diced canned tomatoes
 * drained
 * 1 cup chopped fresh basil of 1
 * 1/2 tbsp dried basil
 * 1 each cooking spray
 * 3 cup cooked garbanzo beans (1 ½
 * 15 oz cans), rinsed
 * and drained
 * 1/8 tsp crushed red pepper
 * 3 tbsp 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
 * 1 each salt and pepper to taste

Directions
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.