The pepperoni

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.

Mix.

Serve, put on lettuce leaves, let it brew a little, decorate with a sprig of parsley.

Bon appetit!