Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place eggplant, capsicum and zucchini on prepared tray and spray lightly with olive oil. Roast vegies for 20–25 minutes, or until tender and golden.
Step 2 Meanwhile, cook wholemeal pasta according to instructions, adding broad beans for the last 2 minutes of cooking time; drain well and return to pan.
Step 3 Add roast vegetables to pasta saucepan with parsley, lemon zest, lemon juice, olive oil and feta; toss and season with black pepper.
Step 4 Divide roast vegie pasta among 4 plates, garnish with extra parsley and lemon zest, and serve.
NOTE: Nutrition information, time to make and costings (above) apply to main dinner recipe only.