Mixed vegetables with sauce

05568 GRILLED VEGETABLES with TAPENADE INGREDIENTS for 4 PEOPLE 1 2 small aubergines, courgette, bell pepper, 2 4 ripe tomatoes, 1 tuft of trevisana, salt, olive oil, 100 g of olives, 20 g of capers, garlic, 1 teaspoon mustard, 1, 2 dl of extra virgin olive oil PROCEDURE wash the eggplants, cut into 1/2 slices.

Place them in a large bowl, sprinkling each layer with salt, cover with a plate, placing a weight on top and leave 1 kg so for 1 hour.

Prepare the tapenade: puree the olives, capers, anchovy desalted and pieces, mustard and sliced garlic clove, adding little by little the oil until obtaining a cream omogena.

Peel the salad, cut the head, cut into slices Zucchini washed, cut the tomatoes in half, cut the pepper (remove the seeds) to ground.

Heat a Grill Pan and grill well before the peppers when the skin will take black and add the zucchini and eggplants.

Meanwhile remove burned skin from peppers.

Brush lettuce and tomatoes on the side of the cut, with a little oil and cook for the past.

Serve the hot vegetables with tapenade.