Ingredients

· 1 green pepper

· 1 red pepper

· 1 eggplant

· 1 zucchini

· 1 can canned mushrooms

· Juice of 1 lemon

· 3 tablespoons oil

· Pepper

· Salt

Image via Nestlefamily.com

First we proceed to thoroughly wash all vegetables and drain mushrooms. Then cut the eggplant into cubes, salted it liberally and let rest in a colander for half an hour.

As we open the peppers and clean seeds. Then cut into pieces of similar size to the diced eggplant.Cut the zucchini into slices about 1 cm, rinsed in cold water and dried the eggplant cubes with a kitchen towel.

Then we put all the vegetables in a bowl. Spicing up the set and add the oil and lemon juice. Mix well.

Then we stringing pieces of vegetables and mushrooms, trying to alternate colors to make them attractive. We water botchers with the remainder of the marinade in the bowl and first put into the oven to 200 º C in half and then just do the grill, until golden.

Serve hot.