1. Sprinkle with salt each eggplant slice, then layer the slices in a strainer and let drain for 40mn.

2. Heat an oiled grill on medium flame, then barbecue on it red and yellow peppers turning them every 2mn until they are roasted. Then peel them and cut them into square and put them in a large bowl.

3. Brush mushrooms, onion, zucchini and eggplant slices, with oil. Barbecue them for 10 mns turning them every 2mn.

4. Once vegetables are roasted, cut zucchini slices in half, onions slices into quarters, and eggplant slices into cubes. Transfer then to the bowl of peppers and add in the mushrooms.

5. For the dressing: beat vinegar, mustard, garlic, salt, and pepper together in a bowl. Add in basil first and then oil as you continue to whisk.

6. Pour the dressing over the vegetable bowl. Let it marinade in the fridge for at least 4 hours.

7. For serving, make sure the salad is at room temperature. You can garnish it with tomatoes dices and black olives.