Salad of grilled vegetables

Clean the fennel bulb, halve it horizontally and cut the halves lengthwise into thin slices. Cut the zucchini into slices. Cut the portobello into slices. Cut the bell pepper into strips.

Brush the fennel, zucchini, portobello and pepper thinly with basil oil (keep some oil for the dressing). Roast the vegetables in portions in a hot grill pan nicely browned and cooked.

Put the grilled vegetables in a bowl, season with (sea) salt and (freshly ground) pepper and drizzle the balsamic vinegar and the rest of the basil oil. Scoop everything together.

Divide the lettuce over the plates and scoop up the grilled vegetables. Scrape the cheese into thin slices and place it on the salad. Delicious with ciabatta bread.