White wine vinegar may be substituted for red wine vinegar. Replace oregano with 3 to 4 leaves of fresh basil, slivered. This recipe can also be served cold.

3 large carrots, peeled, halved and quartered1 sweet onion, cut into wedges3 zucchini, halved and quartered1 red pepper, seeded and cut into chunks8 ounces mushrooms, quartered2 teaspoons olive oilFreshly ground black pepper8 ounces fettuccine pasta3 tablespoons shredded Parmesan cheese2 teaspoons chopped fresh oreganoDressing:

1/3 cup extra virgin olive oil2 tablespoons red wine vinegar2 teaspoons Dijon mustard3 teaspoons honey1 head garlic, roasted and cloves mashedSalt and freshly ground pepper to tasteCombine dressing ingredients in bowl with wire whisk. Set aside.Preheat oven to 400 degrees. Gently toss vegetables, olive oil and black pepper in large bowl. Spread vegetables in single layer on large baking sheet. Roast vegetables 20 to 30 minutes until beginning to brown, turning once.While vegetables are roasting, cook pasta in large pot of lightly salted water. Drain pasta and transfer to serving bowl; keep warm. Add roasted vegetables to pasta and toss with dressing. Top with Parmesan cheese and oregano. Serve immediately.Makes 4 servings.