Chop vegetables and place into shallow casserole. Coat with 2T (or more if necessary) olive oil. Season with salt and pepper as desired and roast at 400 for 30-40 minutes or until golden around the edges stirring once or twice during cooking.
Cook pastina in broth and 2T olive oil until done but do not drain. Cool and stir pasta and add roasted veggies. Mix and serve at room temperature.