We present you this fresh and colorful spring salad!
PS: The lovely plates are form our friends SBB.
Photos by Ivan Vandov
Cut the zucchini and eggplant into circles. Season with olive oil and grill them on a cast iron grill pan. Bake the chili as well.
Cut the tomatoes into halves and quarters, then the onion into circles and the roasted peppers into cubes.
Arrange the products and sprinkle with grated goat cheese and parsley. Season to taste.