Instructions

1. Cut the bell peppers in half and remove the seeds. Spray them with some oil, then grill them until the skin charred and the flesh is soft. Put them in a bowl and cover with a plate.
2. Cut the courgette into 1 cm thick discs, the mushrooms into thick slices, and the tomatoes in half. Spray them with some oil.
3. Put the vegetables on the grill/BBQ/griddle pan - first the courgette, then the mushrooms and finally the tomatoes. When charred & tender, transfer them to a large serving dish.
4. Peel the skin off the grilled peppers and cut the flesh into strips. Add these to the other grilled vegetables. (Keep the jus in the bowl).
5. Add the lemon juice or balsamic vinegar and the chopped herbs to the vegetable salad, then season with salt&pepper. You can spray it with some oil too if the veggies are not moist enough. Also, add the jus of the resting peppers. Combine well.
6. Scatter the pine nuts over the top just before serving.
7. Serve warm or at room temperature.