Bake peppers and eggplant in the oven.
Transfer the baked vegetables to a plastic bag. Close the bag and let cool with vegetables. Then clean up.
Chop coarsely and fold into a bowl.
Prepare the cilantro pesto sauce. Finely chop the cilantro and put it in a blender bowl along with pine nuts and a clove of garlic. Add half a glass of olive oil and 1 pinch of salt.
Beat with a blender, but not until smooth, but a little to preserve the color.
Add coarsely chopped cheese and pesto sauce to the baked vegetables.
Serve, put on lettuce leaves, let it brew a little, decorate with a sprig of parsley.