CHARGRILLED VEGETABLES SUMMER SALAD INSALATA CON VERDURE GRIGLIATE

Ingredients: • 1 aubergine • 2 courgettes • a handful of rocket and salad leaves • a handful of olives • 1 carrot • nuts of your choice • 2 tbsp of olive oil • 1 tbsp balsamic vinegar • a sprinkle of salt

Method: Wash the peppers remove seeds and filaments and slice them into thin stripes. Wash the courgettes, carrots and aubergines and with a mandolin or with a knife slice them thinly (about 4 mm thick). Heat a griddle pan until very hot then lay the vegetables and cook them for about 2 minutes each side. Put the peppers in a plastic bag for 10 minutes whilst they are still hot. You will then be able to peel them easily if you don't like the skins. Wash the salad leaves and arrange them on the plate with the chargrilled vegetables and the olives. Dress the salad with the olive oil, the vinegar and salt and sprinkle some nuts. Pinenuts, pumpkin seeds or walnuts are ideal.

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