#1 Preheat oven to 400°F. Toss eggplant, zucchini, and red bell pepper with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly #2 Cook penne according to package directions. Drain and rinse under cool water to stop cooking #3 In a large bowl, combine cooked pasta, roasted vegetables, halved baby tomatoes, and minced garlic.  Drizzle with 2 tbsp olive oil and red wine vinegar, if using. Toss gently to combine #4 Fold in chopped basil and Parmesan cheese. Season to taste with more salt and pepper.  Serve chilled or at room temperature, enjoy!