Salad with Mozza and grilled vegetables

Ingredients

• 300 g of IQF Mozzarella balls
• 1 courgette
• 1 yellow pepper
• 1 red pepper
• 12 cherry tomatoes
• 2 plum tomatoes
• Garlic
• 3 tbsp of olive oil
• 1 tbsp of balsamic vinegar
• Basil
• 1/2 chopped red onion
• Salt and freshly-ground pepper

Preheat the oven to 180°.
Wash the vegetables.
De-seed the peppers and cut them into large cubes.
Put the peppers on a baking tray covered with aluminium foil.
Drizzle with olive oil.
Season.
Bake for 15minutes.
Remove the baking tray from the oven and put it under the grill.
Continue cooking for around 5 minutes on a high shelf of the grill with the oven door ajar. Cut the ends off the courgettes and slice them into thin strips.
Peel and finely chop the garlic.
Take the peppers out of the oven, put them on a plate, add strips of courgette and the chopped garlic.
Leave to cool down.
Quarter the plum tomatoes.
Quarter the plum tomatoes.
Prepare the vinaigrette.
In a bowl, mix together the courgette and cold gilled peppers, quartered plum tomatoes, cherry tomatoes, mozzarella balls and vinaigrette.
Sprinkle with pieces of choppes onion.
Serve with bread sticks and baby salad leaves.