(for 4 people)
1 green pepper
1 red pepper
1 yellow pepper
300 g of small mozzarella balls
250 g cherry tomatoes
Salt and pepper
Cut the eggplant and zucchini into thin slices. Brush with olive oil and oregano, and grill in the oven.
Grill the peppers and peel them. Let them macerate in olive oil and oregano.
Mix the grilled vegetables together and serve with lettuce leaves, small mozzarella balls, cherry tomatoes, and parmesan shavings.
Make a vinaigrette made with olive oil, lemon, and mustard and salt and pepper to your liking.