STEP-BY-STEP COOKING RECIPE
Cut the eggplants across in half, then each half lengthwise into 4–6 pieces. Sprinkle with salt and leave for 15 minutes, rinse and grease with olive oil.
Cut the zucchini in the same way as eggplant, but do not sprinkle with salt – just grease it with olive oil. Peel the bulbs without cutting the base, and cut along the large slices, so that they stay on the base without falling apart. Salt, oil.
Cut the peppers lengthwise into 6 pieces. Remove seeds and stalks, carefully cut the septum. Then grease the peppers with olive oil on all sides.
For dressing, remove the branches from the basil. Chop the leaves. Mix yogurt (sour cream) with olive oil, lemon juice and mustard, add basil leaves and salt, beat with a blender until smooth.
Place the prepared vegetables in a wire rack, fry over well-burned coals, often turning over and not letting them burn, for about 10 minutes.
Put the prepared vegetables on a dish and cool slightly before pouring with dressing. Or you can file the dressing separately – and let everyone dip the pieces of vegetables into it.