1/2 orange bell pepper, cut into thin strips
1 zucchini, cut into 1/2" pieces (1-cm pieces)
10 cherry tomatoes
1/2 red onion, cut into 1/2" pieces (1-cm pieces)
8 mushrooms, stems removed
2 tsp dried oregano
Sea salt and pepper to taste
4 oz whole wheat fusilli pasta (110 g)
1/2 cup vegetable broth
4 oz organic tempeh, crumbled (110 g)
2 Tbsp freshly chopped basil

1. Preheat oven to 450 F/230C.
2. Place first five ingredients in a bowl. Crush oregano with your hands over the bowl. Add sea salt and pepper to taste. Toss to coat vegetables evenly in oregano.
3. Place vegetables on a baking sheet lined with parchment. Place in oven and roast for 10 to 15 minutes, or until browned.
4. Cook pasta according to package directions. Drain, rinse, and return to pot.
5. Add vegetable broth to pasta and place over very low heat. Add crumbled tempeh and stir to combine. Cook just long enough to heat through.
6. Add roasted vegetables to pasta mixture and toss to coat.
7. Add basil and season with sea salt and pepper. Serve immediately.

P90X2 servings: 1 protein, 1/2 grain, 3 vegetables