Preheat oven to 220°C. Place the carrots, onion, potatoes, zucchini, oil, ½ the teaspoon of basil, ½ the teaspoon of oregano, salt, and pepper in a roasting pan. Toss to mix and roast for 20 minutes.
After the vegetables have roasted for 20 minutes, add the capsicums, the remaining ¼ teaspoon of basil and ¼ teaspoon of oregano, and the balsamic vinegar. Stir well and continue roasting for an additional 10 minutes, or until vegetables are tender, but not overly soft.
Remove from oven and keep warm until the pasta is cooked.
Fill a large pot ¾ full with water and bring to a boil.
Add the oil, salt and Loprofin Penne. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together. When cooked, drain and rinse with cold water.
Toss pasta through vegetables and season with salt and pepper to serve.