Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper.

Slice red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes and break broccoli into florets. Spread evenly across the prepared baking sheet.

Drizzle olive oil over the vegetables, followed by minced garlic, salt, pepper, and Italian herbs. Toss to coat.

Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly charred.

While roasting, bring a large pot of salted water to a boil. Cook penne pasta until al dente and reserve ½ cup pasta cooking water before draining.

In a large bowl, combine drained penne pasta with the roasted vegetables, adding remaining olive oil and tossing to combine.

Drizzle balsamic vinegar if desired and mix well.

Gradually stir in reserved pasta water, adjusting until desired sauce consistency is reached.

Sprinkle Parmesan cheese over the mixture, tossing gently until combined and slightly melted.

Garnish with fresh basil leaves and serve warm, with extra grated Parmesan on the side.