Penne Pasta with Roast Vegetables & Fetta

1. Preheat oven to 220°C.
2. Deseed and slice the capsicum into 3cm approx. chunks. Cube eggplant and zucchini into approx. 2cm cubes. In a medium bowl add the capsicum, eggplant and zucchini and drizzle with olive oil. Season with salt and pepper. Arrange vegetables on a baking tray and bake for 20 minutes, tossing occasionally until lightly browned.
3. In a large pot of salted boiling water, cook pasta for 10 to 12 minutes until al dente and drain.
4. Drain the sun-dried tomatoes and reserve 2 tablespoons of the oil. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket and basil.
5. Mix together reserved sundried tomato oil, balsamic vinegar, garlic and toss to coat. Top with diced fetta. Season with salt and pepper to taste and serve.