An easy roasted vegetable antipasti salad, perfect for summer days. Bold and flavorful like only an Italian dish can be! Don't go easy on the olive oil and salt in particular, these are the touches that make all the difference.
Preheat oven to 400°F. Line a baking dish with parchment.
Drizzle the eggplants, zucchini, pepper, garlic, onion and pumpkin in olive oil, salt and pepper and bake for 30-35. Toss frequently.
Let cool to room temp and cook the pasta in salted boiling water. Mix all ingredients in a bowl and allow some cooling before serving with parmesan cheese and balsamic.
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