Preheat oven to 450°. Bring a large pot of salted water to boil.
In a large roasting pan or a large baking sheet with sides, toss zucchini, bell peppers, and onion with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 15-25 minutes.
Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper.
Cook pasta until al denté, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Adjust with salt and pepper. Serve, passing goat cheese separately.