Preheat your oven to 425°F. Chop the red, yellow, and orange bell peppers, zucchini, eggplant, and onion into small, bite-sized pieces — aim for roughly the same size so everything roasts evenly.

Mince the garlic cloves and add them to a large casserole dish along with all the chopped vegetables. Drizzle with 4 tablespoons of olive oil, then sprinkle the salt and pepper over the top. Toss everything together until every piece is evenly coated.

Slide the casserole dish into the oven and roast for 40 to 45 minutes, stirring once or twice in between. The vegetables should be tender with golden, caramelized edges and a little char — that’s where all the deep, sweet flavor comes from.

While the vegetables roast, bring a large pot of salted water to a rolling boil. Cook the tortellini according to the package directions until just al dente. Drain well and let the tortellini cool for about 5 minutes — you don’t want them so hot that they wilt the basil on contact.

Add the slightly cooled tortellini directly to the casserole dish with the roasted vegetables. Drizzle the balsamic vinegar and the remaining 1 tablespoon of olive oil over the top. Scatter the freshly grated Parmesan cheese over everything and give it all a gentle toss until well combined.

Tear the fresh basil leaves by hand — tearing instead of cutting prevents the leaves from bruising and turning dark — and scatter them generously over the top of the salad.

Serve immediately while still warm for a comforting, hearty meal, or transfer to an airtight container and refrigerate for at least 2 hours to enjoy it as a cold, refreshing salad. Both ways are absolutely delicious.