Preheat the oven to 400°F. Chop the fresh produce and spread it out on a large rimmed baking sheet. Trim off the top of the head of garlic so the cloves are exposed. Place the head of garlic on the baking sheet with the vegetables. Drizzle the top of the garlic and all the vegetables with olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of cracked black pepper.
Roast the vegetables for 30-35 minutes. Gently flip the vegetables over and spread them out in an even layer. Then pour the wine over the vegetables and roast another 5 to 10 minutes.
Meanwhile, place a large pot of salted water over high heat. Bring to a boil. Cook the pasta as directed on the package, to al dente. Before draining, scoop out ½ cup of pasta water for later use. Then drain the pasta and place it in a large serving bowl or on a rimmed platter.
Once the roasted vegetables come out of the oven, squeeze the soft roasted garlic cloves out of the papery skins. Scoop the roasted vegetables and garlic over the pasta, then top with fresh basil leaves. Gently toss the pasta to coat the pasta and evenly distribute the vegetables. If needed, add a little splash of pasta water to the sauce to loosen it up.
Break the burrata balls in half to expose the soft interiors. Place them strategically over the top of the pasta. Sprinkle the burrata balls with salt and pepper. Serve warm.
Notes
You can swap and use any fresh summer vegetable you like! Just be sure to slice them thin, so they roasted evenly.The pasta tossed with roasted summer vegetables will keep well for up to 3 days in the fridge. I recommend keeping the cheese in a separate container until ready to reheat the pasta and serve.