Toast with Vegetable Salad

Ingredients

• 1 medium green zucchini
• 1 small yellow zucchini
• 2 red bell peppers
• 1 small eggplant
• Salt
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 4 basil leaves
• frying oil
• 8 slices toast bread
• 2 tbsp aged balsamic vinegar
• 4 thin slices scamorza cheese
• Pepper

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Wash, trim, and slice the zucchinis lengthwise into thin rounds. Wash, halve, deseed, remove membranes, and cut the bell peppers into strips. Slice the eggplant lengthwise, lightly salt it. Arrange the vegetables on a baking sheet brushed with 1 tbsp oil, drizzle with another tbsp of oil, and roast for about 20 minutes. Remove from oven, drizzle with 2 tbsp oil and lemon juice, and let rest for at least an hour.

3. 3.

   Wash the basil leaves and pat dry. Heat the frying fat in a small pot and briefly fry the basil leaves, then drain on paper towels.

4. 4.

   Toast the bread slices and cut them into rounds. Drizzle the vegetables with a little balsamic vinegar and alternate with the bread rounds to build towers, adding cheese between layers and sprinkling pepper lightly. Top each tower with a basil leaf and an eggplant slice, drizzle remaining balsamic over it, and serve the salad towers.