1-First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, mix together the onion, garlic, tomato paste, sun-dried tomatoes, salt, pepper, Italian seasoning, thyme, basil, and olive oil to create a flavorful seasoning mix. Add the cherry tomatoes, zucchini, and eggplant, then toss everything until it’s evenly coated. Ever wonder why this step matters? It helps the veggies absorb all those amazing flavors before roasting.

2-Spread the vegetable mixture evenly on the prepared sheet pan and pop it into the oven. Roast for about 45 minutes, stirring halfway through to ensure even cooking, until the veggies are soft and wrinkly. While that’s happening, cook the spaghetti in a pot of salted boiling water until it’s al dente, following the package directions. Don’t forget to save some pasta water for later it’s a little secret that keeps the sauce silky.

3-Finishing Touches: Once everything’s ready, chop the fresh basil and parsley, and grate the Parmesan cheese. In a large bowl, toss the cooked pasta with the roasted vegetables, basil, and parsley. If the mixture looks a bit dry, add a splash of that reserved pasta water to loosen it up. Serve it warm, topped with the grated Parmesan, and you’ve got a dish that’s hearty and full of flavor.