Heat oven to 400°F.
On a baking sheet, spread out tomatoes and dress with a couple of tablespoons EVOO, thyme, salt and pepper. On a separate sheet pan, arrange zucchini, eggplant, peppers and onions. Dress with EVOO and season with salt and pepper. Roast tomatoes 25-30 minutes until charred and beginning to burst. Remove from oven and separate garlic from tomatoes. When cool enough to touch remove the skins. Roast vegetables until brown at edges and tender.
When vegetables have roasted 15 minutes, bring a large pot of water to a boil for the pasta. Cook pasta to al dente, reserving a cup of starchy cooking liquid.