Char grilled vegetable salad

Get you vegetables and just grill them on the barbeque or on a char grill or griddle pan then dress them and let the cool. All the juices form the vegetables marinate with the dressing to create a perfect vegetable salad.

For the dressing
200ml Extra virgin olive oil
Half a lemons juice
1 garlic clove finely slices
Two sprigs of Thyme
Two sprigs of Oregano
Two sprigs of Rosemary
Sea salt
Fresh ground black pepper

Vegetables to grill.
1 red pepper
1 yellow pepper
1 green pepper
1 red onion
1 white onion
1 courgette
1 aubergine or egg plant
Fennel bulb.
A little olive oil.

Some black or green olives to garnish and fresh basil leaves.

First, make your dressing in a large bowl. The reason for making a little dressing in a big blow is that you will be adding the vegetables to the blow and then covering it. Now every thing wants to be very rustic so do not worry too much about chopping the herbs just tare the leaves from the stalk and add to the mix. The only thing I would say is slice the garlic as thin as you can, failing that just crush it.

Now take your vegetables and cut them in to similar sized pieces. Then toss them in a little oil, and simply char grill them. Start with one vegetable and then do the next till they are all cooked. As you finish each vegetable, place it in the bowl and over the bole place a lid or a plate. What you are doing is allowing all the steam and juices from the vegetables to collect in the dressing increasing the flavours.

Once they are all cooked then toss every thing in the dressing and replace the lid or cover it in cling film and place it in the fridge to chill. When you are ready, you sue the salad just take it out stir it once more so that every thing is cover in the dressing and then garnish with some basil leaves and a few olives.

It will keep for a couple of days or more and if you make it the day before you want to use it the flavour will be at its best.