Cook pasta in boiling salted water for about 10-12 minutes.
Pour some oil over the pasta to prevent it from sticking.
Drain once done. Keep aside.
Slice the eggplant into chunky cubes.
Slice the yellow squash.
Sprinkle the yellow squash and eggplant with herbs, oregano, thyme, rosemary, basil, salt and pepper.
Put into the oven for 10 minutes for 250 degrees until cooked yet firm.
For the dressing:
In a mixer add garlic, basil, parsley, white wine vinegar, pinch of salt and extra virgin oil.
Blend till it turns into a nice paste.
Now get the veggies out of the oven and add the pasta, cherry tomatoes and olives to it.
Pour all the dressing on the pasta and give it a nice toss.
Add parsley and garnish with chives.
Pasta, eggplants and yellow squash tossed with a light and herby dressing.