Tuna & Grilled Vegetable Toast

Wash the zucchini and trim the ends. Cut it in half widthwise, then into thin strips lengthwise.

Wash the eggplant and trim the ends. Cut it in half widthwise, then into thin strips lengthwise.

Wash the bell pepper and trim the ends. Cut it in half, then remove the core and seeds. Cut the pepper into thick strips.

Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant strips. Grill for 3 to 4 minutes on each side, until golden and tender.

Repeat with the zucchini and bell pepper strips.

Cut the mozzarella into slices.

If you like, toast the bread. On a slice, add the seasoned mozzarella slices, the grilled vegetables and the drained tuna. Season with pepper.

Serve the toast with a green salad seasoned to taste. Add a few fresh basil leaves if you have some. It's ready!