Cut the eggplant and zucchini into rondelles and coat in olive oil.
Cut the bell pepper in half and remove the seeds.
On a grill, when the heat is not that strong, put the slices of zucchini, eggplant, and bell pepper halves.
Put the onion directly on the coal.
Once the vegetables are golden on both sides, chop them into small chunks. Remove the outermost burnt layers of the onion and then chop into small chunks.
Make a bed of arugula in a dish, add roasted vegetables and then physalis on top. Season to taste with olive oil and salt.
