It's what's for dinner

1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz. whole mushrooms (I used sliced)
1/3 c. chopped fresh or 2 T. dried basil leaves
3 T. olive or vegetable oil
2 T. red wine vinegar (balsamic works well, too)
2 t. italian seasoning
1/2 t. salt
1/4 t. pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 (8oz) bag shredded Italian style four-cheese blend

1. Heat oven to 450 degrees.
2. In 15x10 or 9x13 casserole dish, place bell peppers, onion, zucchini, and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350 degrees. Add tomatoes, and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.