The autumn is unexpectedly just around the corner and I’m already thinking of warm and homy recipes which will make me feel at least a tiny-little-bit less freezing than I do now. So instead of crispy salads which did so much to us during this flaming summer, why not make a great baked quartet using seasonal veggies? You will most likely find all the stuff you need to cook this one in your fridge:
Preheat your oven to 200ºC. Slice potatoes crosswise into 0.8 mm slices, eggplants and red pepper into thin 0.5 mm stripes. Make X-shaped cuts in each of your cherry tomatoes. Put all the veggies on a baking tray covered with a baking sheet, drizzle some olive oil over them, spray some balsamic vinegar over the eggplants, season all with paprika, salt and a mix of herbs you like best (I used a mix of thyme, rosemary, basil, majroram and oregano). Put a couple of garlic cloves on the tray with the veggies (just to get this astonishing scent of garlic).
Roast the veggies for 15-20 min until ready and nicely browned (the cherry tomatoes will be ready sooner, so you will need to take them out in just 5 min). Serve right out of the oven as a garnish to your evening meal.