Grilled veg with mint and chilli

• 0
• 2 red peppers
• 2 yellow peppers
• 8 spring onions
• 3 medium courgettes
• 4 medium vine tomatoes
• 2 tbsp sherry vinegar
• 0 Handful fresh mint
• 1 red chilli
• 25 tbsp extra-virgin olive oil
• 60g feta
• 0 Salt
• 0 De-seed

Step 1
Build your fire, then sit with a beer, watch and wait until it's ready.

Step 2
Grill peppers, flipping occasionally until they blister thoroughly.

Step 3
Place in a bowl and cover with plastic wrap to let them steam.

Step 4
Place onions on the hot, clean grill, and brown on each side.

Step 5
Place courgettes on grill.

Step 6
When one side has a nice brown exterior, flip and cook for another two minutes.

Step 7
Cut tomatoes in half and place cut side down; flip when they release themselves from the grill and cook until soft.

Step 8
Peel the skin of your cooked peppers.

Step 9
Place vegetables (and juice) on a serving platter and sprinkle with salt.

Step 10
For dressing: Shake or stir together sherry vinegar, mint, chilli, olive oil, and a pinch of salt.

Step 11
Pour over vegetables.

Step 12
Top with crumbled feta and serve.