Today, we are preparing a grilled vegetable salad, both flavorful and aromatic. Paris mushrooms, eggplant, zucchini, blue onion, and tomato are roasted with thyme, fresh rosemary, and a drizzle of olive oil. Microgreens, arugula, and romaine lettuce add freshness and lightness. Everything is enhanced by capers, a touch of lemon, and marinated bell peppers with garlic, vinegar, and spices for an intense and balanced taste.