1 small head of cauliflower, cut into small florets
1 medium eggplant, sliced into 1/2-inch cubes
1 small onion, cut into wedges
1 pint cherry or grape tomatoes, sliced in half
1/2 pound bowtie or other pasta
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup mint, chopped
Roasted red pepper flakes to taste
3 tablespoons Greek yogurt, or more to taste