Cut the zucchini into slices at least 4 mm wide, put on a baking sheet, sprinkle with olive oil, season with salt and pepper and bake in the oven at a temperature of 220 * for 20 minutes.
Grease eggplants and peppers with olive oil and bake in the oven at a temperature of 200 * for 30 minutes.
Pepper, which I cut into a piece for decoration.
Peel the baked eggplants, cut the flesh into cubes. Fold into a bowl and drain the resulting liquid.
Peel the pepper and cut into cubes.
Cut the cheese into small cubes.
Finely chop the walnuts.
Mix eggplant, cheese and nuts, season with olive oil, add the juice of half a lemon and honey. Pepper and salt to taste.
Place the zucchini on a plate, twisting them in a spiral, in the center – a mixture of eggplant, cheese and nuts. Garnish with cherry tomatoes, finely chopped bell pepper. Lettuce leaves are carefully folded into a bouquet.