Ingredients
- ½ red bell pepper, seeded and in 1-inch (2½ cm) strips
- 6 spears asparagus, in 1-inch (2½ cm) pieces
- 2 sticks celery, in 1-inch (2½ cm) pieces
- 6 broccoli florets
- ½ red onion, thickly sliced
- 4 torn leaves of romaine lettuce
- ½ yellow bell pepper, seeded and in 1-inch (2½ cm) strips
- 1 torn bunch of arugula (rocket)
- ¼ cup (60g) parmesan shavings
For the Dressing:
- ¼ cup (60ml) olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 minced garlic cloves
- Salt and freshly ground black pepper, to taste
Method
- Combine the olive oil, vinegar, garlic, basil, oregano, salt, and pepper in a bowl.
- Stir in the bell pepper, asparagus, celery, broccoli, and onion.
- Toss well to coat.
- Heat a cast iron grill pan over a high heat and grill the vegetables until they are tender.
- Toss the romaine and arugula in the bowl with rest of the vinaigrette and arrange it on a serving platter.
- Top with the grilled veggies and scatter the Parmesan shavings over the vegetables.
- Serve right away while still warm.