1. Preheat your oven to 400°F. Wash and chop all your chosen vegetables into bite-sized pieces.

2. In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried Italian herbs, salt, and black pepper. Spread the vegetables in a single layer on a large baking sheet. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

3. While the vegetables are roasting, cook the ziti pasta according to package directions in a large pot of salted boiling water until al dente. Drain the pasta well.

4. In a large bowl, combine the cooked ziti pasta with the roasted vegetables. Gently toss them together to distribute the vegetables evenly throughout the pasta.

5. In a separate large bowl, combine the marinara sauce, ricotta cheese, and half of the grated Parmesan cheese. Mix until well combined.

6. In a large baking dish, layer half of the pasta and vegetable mixture. Spread half of the sauce mixture over the pasta. Sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining pasta, sauce, and mozzarella.

7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.

8. Remove the baked ziti from the oven and let it rest for 5 minutes. Garnish with the chopped fresh basil before serving.