Grilled Vegetable And White Bean Salad - cooking recipe

Ingredients

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

Preparation

Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
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.
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.
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.
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.
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.
Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.