INGREDIENTS

• 8-10 “the Manna” small wheat rusks with olive oil
• 2 zucchini
• 1/2 red pepper
• 1/2 orange pepper
• 5-8 basil leaves
• 2 tablespoons of balsamic vinegar

For the dressing:

• 21/2 tablespoons of grape syrup
• 2 tablespoons of balsamic vinegar
• 11/2 tablespoons of olive oil
• Salt

EXECUTION

Cut peppers and courgettes into sticks.

Slice the eggplants and mushrooms and lightly salt.

In a pan, first put the eggplants together with 1 tablespoon of olive oil and let them sauté.

Add the peppers, zucchini and finally the mushrooms and add the rest of the olive oil. Leave for about 10 minutes.

Once they’ve browned, add the balsamic vinegar and some pepper.

Once the vegetables have absorbed the balsamic vinegar, remove them from the pan and put them on a plate.

For the dressing, blend or whisk all the ingredients.

Place the vegetables, rusks and olive oil on a dish, add the dressing and garnish with the basil leaves.

Improvise with any another “the Manna” Tsatsaronakis rusk. It will be just as delicious!

* All olive oil products are made with Cretan olive oil.