Roasted Vegetable Salad with Burrata

Wash and dry the vegetables. Cut the eggplant into thick slices and sprinkle with salt. Let it rest for 15 minutes, then pat it dry with a paper towel. Cut the zucchini into thick sticks. Remove seeds from the bell pepper and cut it into quarters. Peel the garlic and cut it into slices.

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

Bake at 200°C for 20 minutes.