Make the dressing marinade by adding all of the ingredients together in a mixing bowl and whisking them together.
2 Garlic cloves, 1 tbsp Dijon mustard, ¼ cup Olive oil, ¼ cup Lemon juice
Decide whether you'll be using your oven or grill. If you choose to use an oven, preheat the oven to 425°. If you'd rather use a grill, turn the grill to medium-high and close the cover.
Add all of the vegetables and herbs to a large mixing bowl. Pour half of the dressing over the vegetables and stir until all veggies are lightly coated. Let vegetables marinate while you cook the pasta following package directions.
12 oz Rotini, 2 Zucchini, ½ Head of fennel, ½ tsp Black pepper
Use a greased broiler pan if using the oven, or use a grill basket if using the barbeque.
Spread vegetables out on a broiling pan or add a hot grill basket and cook until the vegetables turn golden brown. About 30 minutes or until desired browning is reached. Stir them every 4-5 minutes to ensure even browning.
4 Button mushrooms, 1 Red onion, 2 tbsp Fresh basil
Once vegetables are good and browned, pour them into a large serving bowl and add in the cooked Rotini. Mix in the remaining dressing, and fresh herbs. Toss and serve.
½ tsp Black pepper