Vegetarian Appetizer

Preparation:

Preparation: Put the pepper in a pan, grease it with a little oil and then cook it in a very hot oven (200 degrees) for about 30 minutes; before it is cold, peel it and divide it into not too thin fillets which you will dress with oil, salt, pepper (only if the pepper is very sweet) and a little chopped parsley. Cut the three round tomatoes in half, removing the seeds and part of the pulp so as to obtain 6 small bowls which you will fill with the Russian salad and garnish with half of the mayonnaise and a few pieces of gherkin or beetroot. Peel the beetroot and cut it into sticks, seasoning it with oil, pepper, salt and chopped parsley. Cut the aubergines with the peel, obtaining long rather thin strips which, after having kept in salt, on an inclined board, for at least an hour, you will cook on the plate of the oven or on a very hot grill and, as soon as they are cooked, you will season with oil, marjoram, pepper and salt. Boil the unpeeled courgettes, cut them into thin slices and season them with oil, pepper, salt, oregana, tomato and tomato purée. Shell the hard-boiled eggs and cut them lengthwise; arrange them in the serving container and cover them with the remaining mayonnaise, mixed with a little tomato puree mixed with cognac. Garnish with mayonnaise and gherkin or beets (like tomatoes). Serve at room temperature. This appetizer, which is particularly appreciated in the summer season, can also replace the first course in a dinner, provided it is rustic and not too elegant. Variations: mushrooms cooked for a few minutes in boiling water and seasoned, after having sliced them, with oil, pepper and salt; boiled green beans, cut into small pieces and dressed with mayonnaise; then Belgian way sliced into rings, and the like.