Roasted Ratatouille with Chicken and Rice Recipe

Preheat oven to 425°F. In a large bowl, toss vegetables, garlic, oil, salt and pepper. Place in single layer on large roasting pan; bake 30-35 minutes, until vegetables are tender and golden.

Meanwhile, in a large frying pan on medium heat, melt margarine; saute rice-vermicelli mixture until vermicelli is golden. Stir in broth, chicken and Special Seasonings packet and bring to a boil.

Reduce heat to low, cover and simmer until rice is tender and chicken is cooked through, 15-20 minutes.

Spoon roasted vegetables into center of serving platter; spoon rice-chicken mixture around edges. Drizzle any juices from pan over top and sprinkle with cheese.