Focaccia with grilled vegetables, smoked salmon and dill remoulade

Cut the zucchini lengthwise into 0.5 cm thick slices. Cut the bell pepper into 0.5 cm wide strips.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the zucchini, bell pepper, and eggplant, then cook both sides for 1 minute each. Remove from the pan, drain on kitchen paper, then season with salt and pepper.

Cut the focaccia in half lengthwise and toast both sides in a dry pan.