A delicious side dish for dinner or pack 

it up and have a new lunch favourite.

Try it served hot or at room temperature.

1            head garlic                                                  

1            red onion, cut into 8 wedges

1            each red and yellow pepper, 

             chopped

1 lb         (500 g) asparagus, trimmed 

             and chopped

2 tbsp       (25 mL) Becel Margarine, 

             melted

1 tbsp       (15 mL) chopped fresh thyme 

             or 1 tsp dried

Pinch        salt and pepper

1 cup        (250 mL) orzo pasta

3 tbsp       (25 mL) Becel margarine

2 tbsp       (25 mL) chopped fresh Italian 

              parsley and mint or basil

1. Cut top off garlic head just to expose cloves and put cut 

side down on parchment paperlined baking sheet; set aside.

2.In large bowl, combine onion, peppers and asparagus with melted 

margarine, thyme, salt and pepper. Spread onto baking sheet wiht garlic 

and roast in 425 degree farenheit (220 degree celcius) oven for 

30 minutes or until tender and golden.

3.Meanwhile, in pot of boiling salted water, cook orzo for 10 minutes or 

until tender but firm (al dente). Drain and place in large bowl.

Add 1 tbsp (15 mL) of the margarine and stir to coat. Add vegetables 

to orzo and stir to  combine.

4.Squeeze garlic into bowl and mash with remaining margarine, stir in parsley and mint.

Add to salad and stir to coat.

Makes 4 to 6 servings

NUTRITIONAL FACTS:

per each servings:

calories: 370

protein: 10 g

fat: 15 g

carbohydrate: 48 g

fibre: 5 g

Excellent source of Vitamin C, B1

B2,B3,fibre, Iron, Magnesium and ZInc