How to make
Cut the zucchini into round slices, dip them in flour and fry until golden.
Cut the eggplant lengthwise and add salt, leave for 30 minutes and then rinse off to remove the bitter juice. Roll in some flour and fry it in the same fat.
Roast the peppers with their handles and then peel them. Arrange the vegetables in a large platter, decorate with cucumber and tomato slices.
Sprinkle them with salt, olive oil and vinegar. You can add milk sauce, seasoned with garlic and dill.
