This roasted vegetable pasta is brimming with fresh veggies and is the perfect way to use up all the odd n' ends vegetables in your fridge before they go bad. It's quick, easy, and super flavorful thanks to the addition of some balsamic vinegar.
Place zucchini, peppers, mushrooms, and onion (or whatever vegetables you are using) on a baking sheet. Drizzle 2 tablespoons of olive oil over them and toss to coat. Season lightly with salt and roast for 20-30 minutes or until all vegetables are tender. Starchy vegetables may take longer to cook.
In a large skillet, heat remaining 2 tablespoons of olive oil on medium, add garlic and saute until fragrant, about 1 minute. Add in the diced tomatoes, artichoke hearts, wine, vinegar, salt, sugar, and oregano and simmer uncovered for 15 minutes or until slightly thickened.
Season sauce to taste with salt and pepper and stir in roasted vegetables and fresh basil. Serve immediately or allow to simmer an additional 15 minutes to allow flavors to meld.