Whole Wheat Pasta Salad with Roasted Vegetables & Garlic Dressing

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper.

Wash and dry the vegetables. Cut the bell peppers into strips, the zucchini into coarse sticks, and the red onion into wedges. Leave the cherry tomatoes whole. Spread everything on the baking sheet, drizzle with olive oil, and season with salt and dried oregano.

Halve the garlic bulbs crosswise, drizzle with a little olive oil, and wrap tightly in aluminum foil. Place them on the baking sheet with the vegetables and roast everything for about 20 minutes until the vegetables are al dente. Remove the vegetables, but continue baking the garlic for another 20 minutes until it is very soft.