Roasted Herbed Vegetables And Pasta

• 1/3 cup (75 mL) Becel vegan margarine, melted
• 2 tbsp (30 mL) finely chopped fresh herbs or 2 tsp (10 mL) dried herbs, crushed (basil, parsley and/or thyme)
• 6 cups (1.5 L) assorted sliced vegetables (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
• 1 clove garlic, finely chopped
• 8 oz (250 g) whole grain or regular farfalle pasta, cooked and drained

1. Preheat oven to 450u0b0F. Blend 1/4 cup margarine with herbs in small bowl and set aside.
2. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.
3. Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.

margarine, fresh herbs, vegetables, clove garlic, whole grain

Taken from www.epicurious.com/recipes/member/views/roasted-herbed-vegetables-and-pasta-5910aaab18603d38350018f7 (may not work)