Grilled Vegetable Salad

Ingredients

• 6 bell pepper halves (green, red, yellow, orange)
• 1 eggplant
• 3 tbsp olive oil
• Sea salt
• freshly ground black pepper
• A handful of watercress
• A handful of young sorrel
• 1 lemon

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and halve again. Wash and trim the eggplant, then slice it crosswise. Drizzle the vegetables with 1–2 tbsp oil, season with salt and pepper, and grill on a hot grill or in a grill pan for 5–6 minutes.

2. 2.

   Meanwhile, rinse the herbs, shake off excess water, and pluck the leaves. Remove the vegetables from the grill, arrange them on a plate, drizzle with remaining oil, and sprinkle with herb leaves.

3. 3.

   Halve the lemon and drizzle the grilled vegetable salad with its juice. Let it cool slightly before serving, and adjust seasoning with salt and pepper if desired.