INSTRUCTIONS

1. Position racks in top and bottom thirds of oven. Preheat to 400°F.
2. Combine zucchini and eggplant in a large bowl, then sprinkle over 1 ½ tsp salt. Toss to fully coat. Transfer to a colander and let stand until some liquid is released, about 30 minutes. Pat dry on paper towel, then transfer to a large, rimmed baking sheet.
3. On another baking sheet, add peppers, tomatoes, garlic, and thyme. Drizzle each sheet with 2 tbsp oil, then sprinkle each with ¼ tsp salt. Toss to fully coat vegetables.
4. Roast vegetables in top and bottom thirds of oven for 20 minutes. Remove tomatoes to a bowl, then stir remaining vegetables. Return to tops and bottom thirds of oven, switching sheets, and continue cooking until vegetables are deeply roasted and soft, about 5 to 10 minutes for the peppers and 15 to 20 minutes for the eggplant and zucchini.
5. Boil a large pot of salted water.
6. Transfer roasted garlic cloves to a very large bowl, then using the back of a fork, mash until smooth. Whisk in ¼ cup olive oil and lemon juice until fully combined. Discard thyme sprigs, then add roasted vegetable, scraping in any juices. Season with pepper. Stir to fully coat and set aside.
7. Add pasta to boiling water and cook until al dente, about 10 minutes. Drain well, then transfer to vegetable mixture, tossing to fully coat. Let cool to room temperature, at least 20 minutes.
8. Transfer pasta salad to a large platter. Top with basil leaves, if desired. Serve immediately.