Preheat oven to 425 degrees

Add the bell pepper, zucchini, carrots, broccoli, and red onion to a baking sheet. Drizzle with olive oil and sprinkle on salt and pepper. Toss to combine the olive oil onto the vegetables

Roast at 425 degrees for 15 minutes

While the vegetables are roasting, prepare the cherry tomatoes and mushrooms and place them on a separate baking sheet. Toss them in olive oil, salt, and pepper as well.

Remove the first baking sheet of vegetables from the oven after 15 minutes, and stir it around, then place back in the oven for 15 more minutes

Place the tomato/mushroom baking sheet in the oven at the same time

After 15 minutes, stir both baking sheets of vegetables, then remove from oven or roast an additional 5 - 15 minutes, until tender and browned. What types of vegetables you use and the size you cut them in will affect cook time.

Prepare the pasta to al dente according to package instructions

Once the penne is done cooking, drain and leave the pasta in the strainer

Add 1 teaspoon of olive oil to the empty pot used for the pasta, and heat the burner over low heat

Add the minced garlic and stir constantly for 1 - 2 minutes, until fragrant. Add the pasta back in, then add in the finished roasted vegetables. Add the fresh basil and parsley to taste, and use more if desired. Salt and pepper to taste, and drizzle with olive oil if needed

Serve the roasted veggie pasta topped with fresh grated parmesan cheese