Grilled Vegetable and White Bean Salad
- Reviews 1
Ready In: 30 mins
Serves: 4
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
Directions
- 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.
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