This colorful, festive salad adds considerable pizzazz and flavor to any spring meal.
Cut the zucchinis, eggplant, and peppers into thick strips. They don’t have to be perfectly uniform.
Heat the oil in a frying pan and add the eggplant. Fry until golden, turning frequently, and transfer to a paper towel to drain.
Fry the zucchinis in the same frying pan until they are golden and then transfer them to paper towel to drain.
Stir-fry the peppers until they soften slightly. Drain on paper towels.
Combine all dressing ingredients in a container and mix well. Season with salt and pepper to taste.
Tear the lettuce leaves into pieces. Mix with the stir-fried vegetables. Pour the dressing over the mixture and toss until well combined.
This looks beautiful when served on individual plates.