Cut zucchini, paprikas and eggplant into long slices, spread over with Vegeta Natur and sprinkle with oil.
Sauté prepared vegetables in the teflon pan.
Combine basil, olive oil, mustard, finely chopped garlic, vinegar and pepper.
Arrange warm vegetables on a plate, spread over the sliced mozzarella and pour over prepared topping.
Serve decorated with basil leaves.
Combine finely chopped basil, olive oil, vinegar, mustard and finelly chopped garlic in an electric food processor to get more compact mixture.