Wash the peppers, cut into eighths, remove seeds. Put the pulp on a baking tray. Grill under the grill for about 10 minutes until the skin turns black and blisters. Remove, cover with a damp cloth until the pods have cooled down. Then remove the skin. Sprinkle the pepper strips with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper and leave to stand for at least 1 hour
Wash the zucchini and cut into 1 cm thin slices. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a frying pan and fry the zucchini for about 2 minutes on each side. Add the garlic and fry as well. Season with salt and pepper. Take out and let cool down
Wash the aubergines and cut them into slices about 1 cm thick. Fry them in a lightly greased grill pan for about 3 minutes on each side. Season with salt and pepper. Halve the pepper lengthwise, remove seeds and cut the flesh into fine strips. Pluck thyme roughly. Add 4 tablespoons of olive oil, strips of bell pepper and thyme to the eggplant slices
Peel the carrots and cut them into slices of about 1/2 cm. Heat 2 tablespoons of olive oil in a pan and fry the carrots for about 5 minutes. Fry the pine nuts after 3 minutes. Season with salt, 2 tablespoons lemon juice and pepper. Clean the mushrooms and fry them in a hot pan with the remaining olive oil for about 5 minutes. Season with salt and pepper