Spread the aubergine slices on top of a board, take them well and let them rest 20 minutes. Put them in a colander and pass them through water. Dry them with a cloth and set aside.
Place the peppers on a tray with the outside facing up and leave them on the grill of the preheated oven until the skin turns black. Remove and let cool covered with a damp cloth. Peel them and cut them into thick strips.
In a frying pan with 60 oil mI, cold the aubergines until golden brown on both sides. With the rest of the oil, cold garlic, chilli and basil. Add the zucchini and sweet potato and reloógue until golden and tender. Remove from heat and drain them. Store leftover oil. Cut the muffins in half and roast them on both sides. Spread the bases with goat cheese and leave them in the preheated oven until the cheese is melted. Put the bases in 4 individual dishes and incorporate the green salad on top of the cheese; continue with the aubergines, pepper, sweet potatoes and zucchini. Drizzle with a little balsamic vinegar and leftover oil and cover it all with the bun
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