Roasted vegetables and bryndza salad

Cut the aubergines/eggplants, zucchini (or courgettes), bell peppers, tomatoes, and onions into large pieces.

Season with salt and sweet paprika, drizzle with olive oil and mix well.

Spread the vegetables on a baking tray lined with baking paper.

Preheat the oven to 190–200°C.

Roast for about 30 minutes or until the aubergines/eggplants are soft.

Put the roasted vegetables into a bowl, crush a garlic clove into them, add chopped coriander and basil to taste, and season with a bit of pepper.

Top it all off with crumbled bryndza cheese. Enjoy this celebration of flavours!