Spring Stir-Fry

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.