Grilled  Vegetable  and  Mozzarella  Salad

Vegetables

• 2 zucchinis, sliced
• 2 yellow or orange bell peppers, sliced
• 2 garlic cloves, finely chopped
• 1 tsp fleur de sel
• ⅓ cup olive oil

Salad

• 1 pack cooked ROMA Mild Italian sausage, sliced
• 2 ripe tomatoes, quartered
• 1 ball of mozzarella di bufala cheese, torn into pieces
• 4 tbsp olive oil
• 4 tsp balsamic vinegar
• Watercress
• Basil leaves
• Salt and freshly ground black pepper

1. Preheat the barbecue to medium-high heat.
2. In a small bowl, combine garlic, fleur de sel and olive oil. Mash with a fork.
3. Brush the vegetables with the garlic oil mixture.
4. Place the vegetables on the grill and cook until nicely charred, turning occasionally.
5. Meanwhile, in a large skillet, sauté the sausage slices in a bit of olive oil over medium heat for 3–4 minutes. Set aside.
6. Arrange the tomatoes and grilled vegetables on a serving plate.
7. Top with sausage slices and mozzarella pieces.
8. Drizzle with olive oil and balsamic vinegar.
9. Sprinkle with watercress and basil. Season with salt and pepper to taste.

Tip: Serve as a starter or as a vegetable side dish.