Pasta salad with roasted vegetables

Preheat the oven to 200 °C (top and bottom heat).

Wash and dry the vegetables. Cut the bell peppers into thicker strips, the zucchini into larger sticks, and the red onion into wedges. Leave the cherry tomatoes whole. Line a baking tray with baking paper, arrange the vegetables on it, drizzle with olive oil, season with salt, and sprinkle with dried oregano.

Cut the garlic heads in half crosswise, drizzle with a little olive oil, and wrap in aluminum foil. Place them on the baking tray next to the vegetables and bake for 20 minutes. The vegetables should remain crunchy. Remove the vegetables from the oven, but continue baking the garlic for at least another 20 minutes until completely soft.