Roasted Herbed Vegetables and Pasta

Serves 4 Prep time: 20 minutes Cook time: 20 minutes


  • 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 450°F. 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.