Focaccia with grilled vegetables, smoked salmon, and dill remoulade

Slice the zucchini lengthwise into 0.5 cm thick pieces. Cut the bell pepper into 0.5 cm thick strips.

Heat 2 tablespoons of oil in a pan over medium heat. Add the zucchini, bell pepper, and eggplant and sauté for 1 minute on each side. Remove from the pan and pat dry on kitchen paper. Then season the vegetables with salt and pepper.

Slice the focaccia lengthwise and dry-fry it in a pan on both sides.