By Tim Bilton, our resident chef.
Grilled Vegetable Salad
1 Red Pepper cheeks removed
1 Courgette sliced
½ Aubergine sliced
½ Sweet potato peeled and sliced into disks
1 Fennel bulb sliced into 4
4 Jersey Royal potatoes (boiled) cut in half-length ways
4 Cauliflower florets
2 Plum tomatoes sliced in half
8 Asparagus spears
4 Tender stem broccoli (blanched)
4 Runner Beans (blanched) and cut in half
4 small Red Onions peeled and halved with the root intact
Extra virgin olive oil
Parmesan cheese optional
Place in a large bowl and drizzle with olive oil, salt and pepper each vegetable at a time.
Grill them all ahead of time until tender with nice grill marks, place onto a tray and set aside.
(This can also be done on a bbq).
When all the vegetables have been grilled, warm through in the oven.
Arrange in your serving dish.
Drizzle with balsamic, extra virgin olive oil and simply grate over your Parmesan cheese.