Pour quite a bit of water on a baking sheet. Prepare the vegetables for baking: prick the tomatoes with a fork and put them in the oven at 200 degrees, after 20 minutes remove the peppers and tomatoes, and leave the eggplants for another 15 minutes.
Vegetables are ready and cooled.
We'll skin them and cut them into pieces.
Wash the greens and finely chop them. Crush the garlic with lemon to make 1 tsp of zest, and squeeze out a little juice, add everything to the vegetables and mix.
Season with salt and pepper and let it brew a little. The salad is ready.