Mozzarella with roasted vegetables

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 200g mozzarella
• 2 garlic cloves
• e.g. olive oil
• 1 dashes white wine vinegar
• 1 dash of olive oil
• 3 sprigs of thyme
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash and dry the vegetables. Slice the peppers and place them on a baking sheet. Drizzle with olive oil, season with salt, and pepper. Bake for half an hour in a preheated oven at 180°C (top/bottom heat). Slice the zucchini and eggplant, season, and brush with a little olive oil. Grill the seasoned vegetables on both sides. Meanwhile, put 100 ml of olive oil, a splash of vinegar, and salt into a glass jar. Chop the garlic and add it to the vinaigrette. Finally, slice the mozzarella. Alternate the cheese and vegetables on plates. Season with the vinaigrette, salt, and pepper. Tip: You can also add mushrooms; they would go perfectly with this dish.