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

In a large roasting tin, mix chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Place the vegetables in the preheated oven and roast for about 45 minutes, turning twice.

Add cherry tomatoes, minced garlic, and fresh basil to the roasted vegetables and return to the oven for an additional 10-15 minutes.

Cook the pasta according to package instructions until al dente, reserving 4-6 tablespoons of pasta water.

Combine the cooked pasta with the roasted vegetable mixture and reserved pasta water. Gently fold in mozzarella and pesto.

Sprinkle grated Parmesan over the top and return to the oven for about 10 minutes, until the cheese is melted and bubbling.

Let the dish sit for 5-10 minutes before serving.