Preheat oven to 400 degrees.
Lightly coat a 9- x 13-inch baking pan with olive oil then place all vegetables in the pan; drizzle with the olive oil then toss with the garlic and Herbes de Provence.
Roast in the oven for 50 minutes or until tender crisp. When you have about 15 minutes left, prepare the pasta; drain and add the roasted veggies; toss to combine then add the balsamic vinegar if pasta seems too dry (and you want a tangy kick!).
Serve immediately.