This is meant to be a left overs meal, but if you're roasting your veggies from scratch, preheat your oven to 425° F.

Start with a cup and a half of each vegetable and rub with a heavy drizzle of olive oil. Sprinkle with salt and pepper and spread out over a baking sheet (you may need two baking sheets to ensure that the vegetables aren't touching).

Roast for 25–35 minutes, depending on the vegetable (less time for red onion, more time for potatoes).

Halfway through roasting, flip the vegetables to make sure both sides are cooking evenly.

Once the vegetables are crisp at the edges, remove from the oven.

Meanwhile, cook your pasta in salted boiling water per manufacturer's instructions.

While the pasta cooks, heat up a large sauté pan over medium heat and add the olive oil and garlic.

Let the garlic cook for about two minutes, and then add the cherry tomatoes. Allow to cook for a couple minutes.

Add the roasted vegetables, stirring to combine.

When the pasta is done, add it to the sauté pan straight from the pot with a slotted spoon. The residual water on the pasta will create a sauce. Stir.

Dish it up.