Grilled vegetables and mushrooms with almond dressing

INGREDIENTS:

• 1 zucchini
• 1 eggplant
• 2 tomatoes
• 200g mushrooms
• Goat cheese
• 4 or 5 toasted almonds
• Basil a few leaves
• 1 tablespoon balsamic vinegar
• Olive oil
• Salt

ELABORATION:

1. Pick the zucchini and eggplant, wash them and cut them into slices. Wash the tomatoes, cut off the top, remove it, and cut the rest into wide slices.
2. Put the almonds in the blender with the vinegar and 1 tablespoon of oil, and blend until a homogeneous mixture is obtained.
3. Clean the mushrooms, wash them and dry them with kitchen paper.
4. Season the vegetables and mushrooms and grill them, on both sides, on a greased griddle with a few drops of oil.
5. Assemble the plates with the help of kitchen rings: fill them with layers of aubergine, goat cheese, zucchini, tomato and mushrooms.
6. Remove the rings, water with the vinaigrette, and decorate with the basil, washed and dried.