Preheat your oven to 400°F. While it heats, prepare all vegetables: seed and cut the red, green, and yellow bell peppers into 1-inch pieces; cut the red onion into 1-inch chunks to match the pepper size; cut the zucchini and eggplant into similar 1-inch pieces; and halve the cherry or grape tomatoes. Mince the garlic clove and roughly chop the chives, parsley, and basil—I find having all my herbs prepped prevents them from wilting while you're assembling everything else. Bring a large pot of salted water to boil for the pasta.

Spray a large sheet pan with olive oil cooking spray and arrange the bell peppers and red onion chunks in a single layer. Roast for 10 minutes at 400°F until they begin to soften and caramelize slightly. Transfer to a large bowl. On the same sheet pan (no need to clean), arrange the zucchini and eggplant pieces in a single layer and roast for 8-10 minutes until they start to brown. Add these to the bowl with the peppers and onions, then add the halved tomatoes to the same bowl—I keep the tomatoes separate until the end because they soften quickly and release their juices at the last moment, which keeps the salad from getting watery.

While vegetables roast, add the pasta to the boiling salted water and cook according to package directions until it reaches a firm, al dente texture (usually 9-11 minutes for penne). In a small bowl, combine the verjus, minced garlic, Dijon mustard, salt, and pepper. Whisk in the 3 tablespoons of olive oil slowly to create an emulsified vinaigrette—the mustard acts as an emulsifier, helping the oil and verjus come together smoothly. Taste and adjust seasoning if needed.

When pasta is cooked, drain it thoroughly in a colander and rinse with cold water to stop the cooking process and remove excess starch. Transfer the cooled pasta to the bowl with the roasted vegetables. Pour the vinaigrette from Step 3 over the pasta and vegetables, then gently toss everything together until well coated. The cold pasta will gradually absorb the vinaigrette flavors, so don't worry if it seems lightly dressed at first.

Add the chopped chives, parsley, and basil from Step 1 to the pasta salad and toss gently to combine. Crumble the goat cheese directly over the top just before serving—I prefer Montchevre for its creamy texture that contrasts beautifully with the roasted vegetables. Taste the salad and adjust salt and pepper if needed. The fresh herbs and creamy cheese add brightness and richness that complete the dish perfectly.