Preheat oven to 180 degrees Celsius.

Chop all vegetables (onion, carrot, zucchini, bell pepper, potatoes, baby corn) and crush the garlic.

In a mixing bowl, combine the chopped vegetables, crushed garlic, olive oil, salt, and pepper.

Mix well to coat all vegetables with oil and seasoning.

Spread aluminium foil on a baking tray and place the seasoned vegetables on it.

Bake in the preheated oven for 20 minutes, or until the vegetables are tender and slightly roasted.

In a separate bowl, whisk together mustard sauce, honey, vinegar, and dried oregano to make the dressing.

Once the vegetables are baked, transfer them to a clean bowl.

Pour the mustard-honey dressing over the baked vegetables and toss to combine.

Add chopped parsley and toss again to incorporate.

Serve warm as a salad.