Preheat the oven to 45 degrees F. On a heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another large baking sheet and arrange evenly. Bake 20 minutes until the vegetables begin to brown, stirring after the first 10 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Appeared in print 4/21/10