Preparation

1. Preheat Oven to 425 F. Line 2 baking sheets with parchment paper.
2. To roast the veggies: In a medium bowl, place the diced eggplant and red onion. Drizzle with 2 tablespoons of the olive oil, add 1 teaspoon of the garlic and season with salt and pepper. Toss to coat and spread onto 1 of the prepared baking sheets. In the same bowl, add the diced peppers, zucchini and summer squash. Drizzle with 2 tablespoons olive oil, add 1 teaspoon of the garlic and season with salt and pepper. Place both baking sheets into the preheated oven and cook veggies about 20-25 minutes or until tender and lightly roasted, stirring halfway through the cooking time and rotate pans top to bottom and front to back.
3. While the veggies are roasting, make the dressing: In a jar or small bowl, add the dijon mustard, 1 teaspoon garlic, sugar, oregano, thyme, red pepper flakes, salt and pepper. Add the lemon juice and olive oil. Shake or whisk well to combine.
4. To finish the dish: Place the roasted veggies in a large bowl. Pour over half of the dressing and toss to coat. Allow to sit for at least 10 minutes (up to an hour). Add the cooked pasta and the cherry tomatoes. Pour in the remaining dressing and toss again. Add the feta cheese (reserve a bit for the top) and the chopped basil (save the small ones for the top). Toss and taste to adjust seasonings. Transfer to serving dish and garnish with remaining cheese and basil leaves. Serve at room temperature for best taste and texture. Refrigerate covered for up to 5 days. If chilled, bring to room temp by tossing with some of the reserved pasta water and microwaving briefly.
5. *Note: cooking the pasta a few extra minutes keeps it more tender and delicious when cooled as cold pasta tends to get a bit too firm and chewy.