Pre-heat the oven to 400°. Line 2 baking sheet with parchment paper. Chop the red pepper, onion and zucchini in about 2 inches bite size pieces or slices.
Distribute the chopped vegetables in between the 2 baking sheet. Then, on each of the baking sheet, add 1-2 tbsp of balsamic vinegar with 1 crushed garlic. Add a good pinch of salt and pepper and toss the veggies. You can add some olive oil too, if desired, but this is optional. Cook in the oven for about 20-25 minutes or until the veggies are tender.
While the veggies are in the oven, cook the pasta accordingly to the packaging (al dente). Keep some of the pasta cooking water on the side (about 1 cup) and drain the pasta. Return the pasta to the pot and add the lemon juice, hummus and stir. Add enough of the pasta cooking water to adjust the texture of the sauce to your liking. You can start with about ¼ cup, and add more as desired. Then, add the roasted veggies, stir to combine, taste and adjust the seasoning.
Serve immediately with fresh basil and parsley. Enjoy!