Focaccia with grilled vegetables and smoked salmon

Cut the zucchini and eggplant lengthwise into slices about 0.5 cm thick. Cut the red bell pepper into strips.

Heat 2 tbsp olive oil in a pan over medium heat. Fry the vegetables (zucchini, bell pepper, eggplant) for about 1 minute on each side until lightly browned. Remove from the pan, drain on kitchen paper, then season with salt and pepper.

Cut the focaccia lengthwise and briefly toast it on both sides in a dry pan.