Roasted Vegetable Salad with Burrata

Wash and dry the vegetables. Slice the eggplant into thicker pieces and salt them. Let rest for 15 minutes, then pat the eggplant dry with a paper towel. Cut the zucchini into thicker fries. Remove seeds from the bell pepper and cut into quarters. Peel and slice the garlic.

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

Bake at 200°C for 20 minutes.