Mix the vegetables with the oil and thyme, season, transfer to a baking tray lined with baking paper.
Approx. 45 mins. in the centre of an oven preheated to 220°C. Remove the vegetables, allow to cool slightly, remove the garlic.
Combine the balsamic, lemon juice, oil and basil in a bowl, season.
Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Add the pasta and vegetables to the dressing, mix.