Oven-baked vegetables with wild garlic and goat's cheese

Ingredients for 4 servings:

• 300 g potatoes
• 300 g zucchini
• 170 g bell pepper(s), red
• 250 g eggplant(s)
• 1 tsp thyme
• 1 tsp sweet paprika powder
• 4 tbsp olive oil
• 60 g wild garlic
• 100 g goat’s cheese (roll)
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and slice them thinly using a cucumber slicer. Wash the zucchini, remove the stems and flower buds, halve them, and cut them into slices about 1/2 cm thick. Repeat with the eggplant; depending on its size, you may need to quarter them. Wash the bell pepper, halve them, remove the cores, and cut them into strips. Place the vegetables on a baking tray, coat them with oil, and sprinkle with the spices. Mix everything well by hand. Preheat the oven to 200°C (fan/convection oven). Place the tray on the middle rack and bake for 20 minutes. Remove the tray and sprinkle with the goat’s cheese, which should be broken into large pieces. Return everything to the oven for another 10 minutes. In the meantime, wash the wild garlic, pat it dry, and remove any large stems. Then cut it into strips. Once the baking time is over, pour over the baked vegetables and serve.