Pre-heat oven to 450° F.
Cut the top of the head of garlic off ( you want to chop off just enough to expose the cloves). Place in the center of a large sheet of foil and drizzle 1/2 tsp. olive oil over the cloves. Wrap the foil around the garlic, put onto a baking sheet, and place into the oven. Bake until golden brown, about 40-45 minutes.
About 30 minutes into the roasting of the garlic, place the chopped veggies onto a large baking sheet, drizzle them with the remaining olive oil, and place into the oven
Meanwhile bring a large pot of water to a boil. Ten minutes within the veggies being done, add the pasta and cook until al dente (according to package directions). Reserve 1/2 cup of the pasta water before draining.
When the garlic has finished roasting, allow it cool enough to handle it, then squeeze out the roasted cloves into a large bowl. Add the diced tomatoes.
Add the reserved pasta water to the bowl with the roasted garlic and mash everything together.
Add the roasted veggies, drained pasta, parmesan cheese, and basil chiffonade to the bowl. Toss gently to combine.