Cut the eggplant into plates, remove the core from the pepper and cut in half. Grill vegetables until cooked. Then cut the vegetables into cubes.
Finely chop the greens and garlic.
Cut tomatoes and cucumbers at random. For dressing, mix lemon juice, olive oil, salt and a mixture of peppers to taste. Mix well.
Mix all the vegetables, add the chopped cheese and season the salad with dressing. Transfer the salad to lettuce leaves and serve.