Pasta Salad with Roasted Vegetables

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

Wash and dry the vegetables. Cut the bell peppers into wide strips, the zucchini into larger sticks, and the red onion into wedges. Leave the cherry tomatoes whole. Spread the prepared vegetables on the baking sheet, drizzle with olive oil, and sprinkle 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 cooked but still firm to the bite. Remove the vegetables from the oven, but continue to bake the garlic for another 20 minutes until it is very soft.