1. Preheat oven to 180C.
  2. Mix zucchini, eggplant, red capsicum, red onion garlic, tomatoes and thyme in a large bowl with a drizzle of olive oil. Arrange vegetables in a single layer on a baking tray. Bake for 15 to 20 minutes until golden.
  3. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  4. Meanwhile, in a large frying pan, heat a splash of oil olive on medium and add the chorizo. Sautee for 4 to 5 minutes until golden.
  5. Add roasted vegetables and 2 tbsp of pasta water into the pan.
  6. Once the pasta is cooked, add it straight to the pan and season with salt and pepper to taste.
  7. Tear basil over the top and toss together. Drizzle aged balsamic over the pasta before serving.