The Vegan Chef - Farfalle with Roasted Vegetables

2 small zucchini, cut in half lengthwise and cut into 1 inch pieces
1 medium yellow squash, cut in half lengthwise and cut into 1 inch pieces
1 large red onion, sliced
2 large carrots, cut in half lengthwise and cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
3 large red skin potatoes, cut into 1 inch pieces
1 can artichoke hearts, 6-8 count, quartered
1 t. salt
1/2 t. freshly ground black pepper
1 t. garlic powder
1 t. onion powder
2 t. dried oregano
1 t. paprika
1/4 c. freshly chopped parsley
2 T. olive oil
1 lb. farfalle pasta
2 T. olive oil
2 t. minced garlic
salt and freshly ground black pepper
3 T. freshly chopped parsley

In a large bowl, combine cut vegetables, artichokes, seasonings, and the first 2 T. olive oil and toss well. Lightly oil (or spray with a light mist of oil) two cookie sheets. Spread vegetable mixture in a single layer over the two cookie sheets. Bake at 425 degrees for 20 minutes. Stir vegetables and spread to a single layer again and bake 20 more minutes. Turn oven to broil, broil vegetables for 3-5 minutes or until potatoes are golden. Meanwhile, cook farfalle in salted, boiling water until al dente and drain. In a small frying pan, place the remaining 2 T. olive oil and saute garlic for 1 minute. Toss cooked farfalle with the garlic-olive oil before tossing with oven roasted vegetables. Season to taste with salt and pepper. Transfer to a large platter and sprinkle with chopped parsley. Serves 6-8

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