Slice your vegetables into thin strips. Cover in olive oil, salt and pepper. Then whack them on the barbecue, and remove when soft and charred. The fennel slices will probably take a bit longer.

Arrange cooked vegetables on a big board. Grate over the zest of your lemon, and then squeeze over the juice.

Add a large handful of chopped mint, a large handful of chopped basil, and a good grating of pepper.

Tear over the balls of mozzarella, and drizzle over a bit more olive oil. Enjoy!