Roasted vegetables pasta salad

I decided to be productive this evening and cook lunch for the week, something I always mean to do but it almost never pans out (no pun intended!). I tried out one of the pasta salad recipes from a recipe book I purchased for a steal when the Borders in my area was closing down (sadly) - a pasta salad featuring oven roasted eggplant, zucchini, peppers, goat cheese (the recipe originally calls for Asiago, which I sadly can't have), fresh oregano (from my garden!) and sundried tomatoes.

To make the salad, I baked the zucchini, eggplant and bell peppers in the oven with salt, pepper and olive oil for 25 minutes. Meanwhile, I cooked up some pasta and mixed together olive oil, white wine vinegar, sundried tomatoes and fresh minced oregano to eventually coat the pasta and vegetables. To finish, I tossed together the vegetables, pasta, sauce and goat cheese and let it sit overnight in the fridge. All I can say is that I'm super excited about lunch tomorrow!