Roasted Vegetable Salad

Slice the zucchini into rounds, cut the mushrooms into 4 to 6 pieces depending on their size, and cut the bell peppers into strips.

Season the vegetables with salt and pepper, add the oil, and toss everything well to combine.

Line a baking dish with parchment paper, spread the vegetables evenly across it, and place the whole garlic head in the center.

Roast in a preheated oven at 200°C (400°F) for 20-30 minutes (I used the tenderness of the garlic as my doneness cue).

Roughly chop the tomatoes. Finely chop the dill.

Combine the sour cream with the mustard, salt, and dill. Mash the roasted garlic with a fork into a smooth paste and stir it into the sour cream. Mix the dressing thoroughly.

Add the fresh tomatoes and the prepared dressing to the roasted vegetables, and gently toss to combine.