Method

1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
2. Place all the sliced vegetables into a large bowl.
3. Pour over the oil, a splash of balsamic vinegar, 1 tsp dried Italian herbs, and the salt, pepper and sugar.
4. Mix the vegetables to coat in the oil and vinegar.
5. Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally for 40 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 2 minutes of cooking time.
6. Cook the pasta in boiling water for 12-15 minutes as per pack instructions. Drain and add to the vegetable mix.
7. Stir before serving.
8. If desired, add grated parmesan on top to serve.