Focaccia with grilled vegetables and smoked salmon

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

Heat 2 tbsp olive oil in a pan over medium heat. Sauté the zucchini, bell pepper, and eggplant for about 1 minute on each side until golden brown. Remove the vegetables from the pan, drain on paper towels, then season with salt and pepper.

Slice the focaccia lengthwise and briefly toast both sides in a dry pan.