Easy vegetarian roast vegetable pasta salad

Ingredients

• Pumpkin, any type, 200 g, peeled and cut into 2cm pieces
• Zucchini, 1 medium, cut into 2cm pieces
• Red capsicum, ½ capsicum(s), cut into 2cm pieces
• Eggplant, ½ average, cut into 2cm pieces
• Olive oil, 2 teaspoon(s)
• Italian herbs, dried, 3 teaspoon(s)
• Lemon, 1 lemon(s), cut into wedges
• Pasta, uncooked, 115 g, small shells
• Capers, 2 teaspoon(s), in vinegar, drained and roughly chopped
• Feta cheese, reduced fat, 100 g, cut into cubes
• Basil, ½ cup(s), leaves
• Pepper, any type, ground, 1 pinch(es)