Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.

In your roasting tin, combine chopped bell peppers, diced eggplant, sliced zucchini, and onion. Drizzle generously with olive oil, then season with salt and pepper.

Place the roasting tin in your preheated oven and roast the vegetables for about 45 minutes, stirring occasionally.

After 45 minutes of roasting, add halved cherry tomatoes, minced garlic, and chopped fresh basil to the vegetables and return to the oven for an additional 10-15 minutes.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes.

Once cooked, drain the pasta and add it to the roasting tin with the vegetables. Stir in the reserved pasta water.

Mix in the mozzarella cheese and pesto thoroughly into the pasta and vegetable mixture.

Sprinkle Parmesan cheese on top and bake for about 10 minutes until the cheese is melted and bubbling.

Allow the dish to cool for about 5-10 minutes before serving.