Prepare the products that you see in this photo. And honey to taste and one clove of young garlic for piquancy.
Eggplant and zucchini cut along thin slices, pepper cut into strips. and put all the vegetables on the grid. put in the oven under the grill for 10-15 minutes. Check that the eggplant and zucchini are not burnt. And peppers on the contrary really need to be baked, so you can easily remove the skin.
Remove the zest from half a lemon and squeeze out the juice.
In the meantime, we'll make salsa dressing. Mix in a Cup zest, lemon juice, grape seed oil and sauce.
Tomato cut in half, free from seeds and cut the walls into not very large cubes.
Mix with the previously prepared sauce, add the garlic clove passed through the press, add honey and finely chopped greens to taste.
Remove from the oven grilled vegetables, put them in a package, wrap in a towel and leave to rest for 10 minutes. After that, remove the skin from the bell peppers.
Put the vegetables in a large Cup and mix with half of the salsa, leave to lie for a few minutes, so that the vegetables are well soaked dressing.
Plate round decorate the rest of the salsa. In the middle of the turret spread alternately vegetables, add the chives and serve.