Roasted Vegetable Salad with Burrata | Mediterranean Delight

Wash and dry the vegetables thoroughly. Cut the eggplant into thicker slices, salt them, and let them sit for 15 minutes, then pat dry with a paper towel. Cut the zucchini into thicker sticks, core the bell pepper and cut it into quarters. Peel and slice the garlic.

Place the prepared vegetables on a baking sheet lined with parchment paper, add the cherry tomatoes, sprinkle with garlic slices, salt, and fresh thyme. Drizzle with a little olive oil.

Bake the vegetables in a preheated oven at 200°C for about 20 minutes, until they are tender and slightly browned.