Cut the bread into cubes and toast it in a pan, remove the bread and put in the grilled vegetables that are still frozen. Keep the flame low and turn the vegetables often until they are thawed and lukewarm. In a bowl mix all the ingredients for the dressing and pour it over the vegetables, stir. Add the olives, bread cubes and coarsely chopped hazelnuts, distribute the salad on plates.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”