Herbed Vegetable Stuffing

• 3 tablespoons olive oil
• 2 small carrots -- peeled, cut in half and thinly sliced (4 oz.)
• 1 small yellow onion -- peeled and diced (5 oz.)
• 1 large celery rib -- finely chopped (3 oz.)
• 1 medium leek -- cleaned well and thinly sliced
• 10 ounce mushrooms -- crimini, sliced 1/4"
• 1 medium bell pepper -- red, yellow or orange, cored, seeded and diced small
• 1 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 4 cups farfel
• 2 cups chicken stock
• 1 1 /2 teaspoons thyme -- leaves
• 2 tablespoons chives -- finely chopped
• 3 tablespoons flat leaf parsley -- finely chopped
• 2 teaspoons oregano -- finely chopped
• 3 large garlic cloves -- crushed
• 1 large egg

Preheat the oven to 375° F. Heat the olive oil in a large pan over medium heat. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt and pepper and cook another 3-4 minutes, until they start to soften. Add the bell pepper and mushrooms and cook another 8-10 minutes, until the mushrooms are just cooked through. Put the farfel into a large mixing bowl, then pour the vegetables over. Add the chicken stock, herbs and garlic and mix through. Set aside for 5-10 minutes, until the chicken stock has been absorbed. Add the egg and mix through. Pour the mixture into a baking dish that's been sprayed or brushed with oil. Bake for 45 minutes, or until the edges have lightly browned.