Heat the oven to 450°. In a large bowl, toss the red pepper, green beans, carrots, Brussel sprouts, and onion with 2 tablespoons of the oil, the salt, and the pepper. Spread the vegetables in one layer on a baking sheet and roast until browned and tender, 15-20 minutes. Stir the vegetables 2 or 3 times during cooking. Return the vegetables to the bowl and toss them with the garlic and vinegar.

Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, according to the package. Drain. Toss with the remaining 6 tablespoons oil, the herbs, and cheese. Top with the roasted vegetables and toss before serving.