Wash and dry all produce. Preheat the oven to 450 degrees. Bring a large pot of salted water to a boil. Dice the zucchini and eggplant into 1/2-inch cubes. Core, seed, and remove the white ribs from the bell pepper, then cut into 1/2-inch cubes. Mince the shallot. Core, seed, and dice the tomato. Mince or grate the garlic.

Roast the veggies: Toss the eggplant and zucchini on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven to roast for about 25 minutes, until soft and golden brown.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the shallot to the pan and cook for 2-3 minutes, until softened. Season with salt and pepper. Add the bell pepper and tomatoes to the pan and cook for 5-6 minutes, until soft and slightly caramelized. Add the garlic to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper and turn off the heat.

Add the tortelloni to the boiling water and cook for 6-7 minutes, until tender. Drain.

Thinly slice the basil leaves. Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortelloni and parmesan cheese. Cook, tossing for 1-2 minutes, until the cheese is melted. Season with salt and pepper.

Plate: Serve the summer ratatouille divided between bowls, sprinkled with the basil. Enjoy!