1-First, preheat your oven to 350°F. Chop the vegetables 1 small zucchini and 1 small eggplant into small chunks, 1 red and 1 orange bell pepper into large chunks, and 1 small red onion thinly sliced then mix them with 4 cloves of minced garlic. Season with 2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet paprika, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Drizzle with olive oil and roast until tender, about 20-25 minutes.

2-While the vegetables roast, cook 14 ounces of rigatoni or a similar medium-sized pasta in boiling salted water until al dente, following the package instructions. Drain the pasta and set it aside.

3-In a large bowl, combine the roasted vegetables with the cooked pasta and the sauce mixture: 14-ounce can of diced fire-roasted tomatoes and 16-ounce can of tomato or marinara sauce. Stir everything together gently to coat evenly.

4-Transfer the mixture to a greased baking dish, then top it with 1 cup crumbled feta cheese and 1 cup shredded mozzarella cheese. This layering helps create that perfect melted, golden finish.

5-Bake in the preheated oven for 20-25 minutes until the cheese is melted and turns golden brown. Once done, remove from the oven and garnish with fresh basil and parsley for a pop of color and flavor.