On a baking sheet poured quite a bit of water. Prepare the vegetables for baking: chop tomatoes with a fork and put in the oven at 200 degrees, after 20 minutes, remove the peppers and tomatoes, and leave the eggplant for another 15 minutes.
Vegetables are ready and cooled.
We'll skin them and cut them.
Wash and chop the greens. Crush the garlic with lemon to get 1 tsp of zest and squeeze some juice, all add to the vegetables and stir.
Add salt and pepper and allow to infuse a little. Salad is ready.