Warm grilled vegetable salad

Serves : 4 
Preparation : 10 minutes
Cooking : 10 minutes

Ingredients

• 2 zucchini cut into thin slices
• 2 small eggplants cut into thin slices
• 12 mini peppers, cut in half and seeded
• 2 stalks of basil, leaves
• 16 cherry tomatoes, cut in half
• 3 tbsp balsamic vinegar
• Salt and pepper

Instructions

1. Brush the peppers and the zucchini and eggplant slices with olive oil.
2. Heat the plancha over high heat and brown the vegetables, turning them halfway through cooking.
3. Place the grilled vegetables on a plate and let them cool.
   Add the tomatoes and basil leaves, sprinkle with the remaining olive oil and balsamic vinegar, salt and pepper to taste.

TIP

Add 1 clove of garlic, chopped very finely, before serving.