Grilled Vegetable And Bean Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 red peppers, cut in half horizontally, seeds removed, each half cut into thick rings
• 2 yellow peppers, cut in half horizontally, seeds removed, each half cut into thick rings
• 1 red onion, peeled, sliced into thick rings
• 3 courgettes, sliced diagonally into half-inch slices
• 2 large mushrooms, cut into thick slices
• 1 (400 g) can butter beans, drained, rinsed
• 20 cherry tomatoes, cut in half
• 1 bunch fresh basil leaf, torn
• 1 large handful fresh rocket
• 100 g feta cheese, crumbled
• 1 tablespoon balsamic vinegar
• extra virgin olive oil, for drizzling

Recipe

• 1 heat a griddle pan over a medium to high heat. drizzle over the one t olive oil.
• 2 cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
• 3 add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
• 4 add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
• 5 add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
• 6 add the griddled vegetables to a large serving bowl. add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
• 7 drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. season with salt and black pepper.