Pasta salad with roasted vegetables

Preheat the oven to 200 °C, using the top and bottom heating setting.

Wash and dry the vegetables. Cut the bell peppers into thick strips, the zucchinis into larger sticks, and the onion into wedges. Leave the cherry tomatoes whole. Line a baking sheet with baking paper and arrange the vegetables on it. Drizzle with olive oil, season with salt, and sprinkle with dried oregano.

Cut the garlic heads in half horizontally, drizzle with olive oil, and wrap in aluminium foil. Add to the baking sheet with the vegetables and roast everything for 20 minutes. The vegetables should remain slightly crunchy. Remove them from the oven, but continue roasting the garlic for at least another 20 minutes or until completely soft.