On a large baking sheet or pan mix the following ingredients: zucchini, yellow squash, carrots, red bell pepper, onion, sun dried tomatoes, and garlic.
Drizzle ½ cup of extra virgin olive oil over the vegetables evenly. Next, sprinkle salt and ground black pepper over the vegetables evenly. Place into a 400 degree for 20 minutes, stirring after 10 minutes.
While the vegetables are roasting, prepare the farfalle according to the package instructions for all dente pasta. Strain pasta and place in a large bowl.
Next, add the roasted vegetables to the pasta, ensuring the liquid from the vegetables is added as well. Finally, add, ½ cup of Romano cheese and mix all ingredients.