Roasted Vegetable Salad

2 small zucchini, cut into matchsticks
2 small summer squash, cut into matchsticks
1 medium-size green bell pepper, cut into matchsticks
1 medium-size red bell pepper, cut into matchsticks
1 large shallot, thinly sliced
1/4 cup of balsamic vinegar
1 tablespoon of lemon juice
1 teaspoon of sugar
Salt to taste
Freshly ground black pepper to taste
6 tablespoons of extra-virgin olive oil
1 pound of penne
10 ounces of baby spinach leaves
1 cup of halved cherry tomatoes
1/2 cup of Kalamata olives
1/4 cup of finely chopped fresh basil leaves
8 ounces of mozzarella, cut into 1/2-inch dice

Preheat the oven to 425 degrees F.

Lightly oil a large shallow roasting sheet.

In a large bowl, combine the zucchini, the summer squash, the bell peppers, and the shallots.

In a small bowl, whisk together the vinegar, the lemon juice, the sugar, and the salt and pepper to taste. Whisk in 5 tablespoons of the oil until it is fully emulsified.

Pour 3 tablespoons of the vinaigrette over the vegetables and toss well. Arrange the vegetables in a single layer on the baking sheet.

Roast the vegetables for 20 to 25 minutes until they are tender and evenly browned. Stir or shake the pan occasionally during cooking to make sure the vegetables cook evenly.

While the vegetables are roasting, cook the pasta until al dente.

When the pasta has finished cooking, drain it, and transfer it to a large bowl. Add the remaining 1 tablespoon of oil, and toss to coat.

Allow the pasta to cool for a few moments.

Add the roasted vegetables to the pasta, followed by the spinach, the tomatoes, the olives, half of the basil, and all of the cheese.

Toss well.

Just before serving, add the remaining vinaigrette and toss again.

Season with salt and pepper to taste.

Garnish with the remaining basil and serve at room temperature.