Preheat oven to 450°. Use tomaotes held at room temp til fully ripe. Cut tomatoes into 1/2” slices. Arrange slices on an oil rack in roasting pan. Brush with 1 tablespoon of olive oil; sprinkle with 1/2 teaspoon salt. Place on a rack in the top portion of the oven. Roast for 25 minutes.
Meanwhile, in a large bowl, combine zucchini, yellow squash, green onions, garlic and 2 tablespoons of the olive oil; toss to coat. Place vegetables in another large pan. Place in oven along with the tomatoes; cook until tomatoes are wrinkled and slightly dry and squash are tender, about 25 minutes.
Meanwhile, cook pasta per label directions, adding broccoli florets to past during last 3 minutes of cooking time; drain past and broccoli; transfer to large serving bowl. Add roasted tomatoes and squash mixture. In a small bowl, combine vinegar with pepper, 3 tablespoons olive oil and 1/2 teaspoon salt. Pour over past mixture, tos to coat.
Serve hot or at room temperature with grated Parmesan cheese, if desired. Makes 9 cups (4 portions.)