1-First, set your oven to 425°F (218°C) and line a large baking sheet with parchment paper. At the same time, bring a large pot of salted water to a boil. This step gets everything moving so you can multitask like a pro.

2-Next, toss the zucchini, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 15 minutes. After that, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil, salt, and pepper, then add them to the baking sheet and roast for another 15 minutes until everything is caramelized and tender.

3-While the veggies roast, cook the pasta in the boiling salted water until it’s just al dente. In a large nonstick skillet over medium-high heat, melt the butter until it starts to brown a bit. Add the garlic and red pepper flakes, sauté for 1 minute, then remove from heat and stir in the balsamic vinegar.

4-Use a slotted spoon to transfer the pasta directly from the water to the skillet with the butter sauce. Toss it to coat, add the Parmesan cheese, and mix gently. If the sauce needs to be smoother, add a little pasta water. Finally, mix in the roasted vegetables and chopped basil, then serve right away with extra basil, Parmesan, and black pepper.