Veggie burger with baked vegetables

Ingredients for 4 servings:

• 4 burger buns
• 1 small eggplant(s)
• ½ zucchini
• 8 cherry tomatoes
• 1 onion(s)
• 1 ball of mozzarella
• herb butter
• 4 handfuls of lettuce (e.g. lamb’s lettuce)
• 200 g mushrooms
• ½ bell pepper(s)
• some fresh herbs (e.g. cress, parsley, chives)
• some herb butter
• some salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, vegan if desired

Slice the eggplant and zucchini and season with salt and pepper on both sides. Slice the onion into rings, quarter the mushrooms, and slice the bell peppers. Halve the tomatoes. Season everything with salt and pepper. Brush the vegetables with oil and bake at 200 degrees Celsius for 15-20 minutes. Turn the vegetables halfway through. Three minutes before the end of the baking time, slice the mozzarella and place the slices on the eggplant to melt the mozzarella slightly. Toast the bread rolls and spread both sides with herb butter. Now cover the bottom with lettuce, baked vegetables, mushrooms, and mozzarella. Sprinkle with the chopped herbs and cover. For the vegan version, omit the butter and mozzarella.