Heat oven to 450°F. Coat 2 shallow roasting pans with nonstick cooking spray.
Mix eggplant, squash, zucchini, peppers, onion, 1/2 teaspoon salt, 1/8 teaspoon pepper in large bowl. Coat vegetables with nonstick cooking spray; toss. Divide between 2 pans.
Roast in 450°F oven 35 minutes until nicely browned and tender.
Cook pasta following package directions. Reserve 1 cup liquid; drain.
Toss vegetables, pasta, vinegar, garlic, remaining salt, pepper with enough reserved liquid to moisten.