Roasted Vegetable Pasta Salad

Preheat the oven to 200 °C (top and bottom heat). Wash and dry the vegetables. Cut the bell peppers into thick strips, the zucchini into larger sticks, and the onion into slices (moons). Leave the cherry tomatoes whole.

Line a baking tray with parchment paper and arrange the vegetables. Drizzle with olive oil, season with salt, and sprinkle with dried oregano.

Cut the garlic heads lengthwise, drizzle with a little olive oil, and wrap them in aluminum foil. Place them on the tray next to the vegetables and roast everything for 20 minutes. The vegetables should remain slightly crispy. Remove the vegetables from the oven, but let the garlic roast for another 20 minutes or until soft.