Slice the squash lengthwise, with peel. Slice the mushrooms, and then the peppers lengthwise into strips. Slice and dice the eggplant into medium sized pieces. Place sliced vegetables on a greased cookie sheet.

Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.

Preheat oven to 350°. Bake for 30 to 40 minutes.

Cook the pasta, rinse, and let stand.

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.

Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.