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