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Zazulete Ynn Anuca Romanța Ion  Barbecue season is officially open! Now, you know you can grill anything and everything, but one of the stars of my barbecues is a vegan recipe, that you can try each season in its specific combination, a salad made of grilled veggies and seasonal greens. The smell of veggies and legumes inaugurating the barbecue on a fine May day, with birds singing, passing clouds, roses saying "hello!" is one of those rituals telling you: "and now everything will be all right, baby!" Before we begin, we need a bit of focus, so let's fill a glass with pelin spritz and harvest some Rosa Damascena petals for future food plating.  Then all you need is your market loot: the magical basket :D basking in jasmin perfume. 
INGREDIENTS (for 10 servings) 4 medium sized courgettes 6 red kapia peppers 4 green and/or yellow bell peppers 500 g champignons a bunch of green onions 2-3 green garlic stems a bunch of fresh spinach a bunch of fresh dill a bunch of tarragon 5-6 lettuce leaves extra virgin olive oil fine balsamic vinegar (optional) sliced tomatoes - First: c'mon baby, light my fire. - Slice the veggies in larger chunks, use a salad bowl to mix them with the whole mushrooms and massage them all with a little olive oil. - Carefully arrange the sliced vegetables and the mushrooms on the grill and barbecue them on both sides, for about 10 minutes overall, until they get a little charred (don't overcook them, we do want them to keep their freshness inside). The fine result will be a good mixture of crunchiness that comes from the fresh with the crunchiness that comes from the fire. - Collect them all in a goodie bowl. When hot, mix with lots of extra virgin olive oil and balsamic vinegar to taste. - Coarsely chop the herbs, the lettuce, the spinach and the green onions and green garlic and add them to the mix. - Season with a fine salt and enjoy, either as warm or cold salad. 
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