Ingredients

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

Preparation

Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.

Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.

Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.