Warm Flageolet and Charred Vegetable Salad

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 medium onion
• 2 medium zucchinis
• 2 tbsp (30 mL) olive oil
• 1 can (15 oz/425 g) flageolet beans
• 1 can (15 oz/425 g) lentils
• 2 large sprigs of basil
• 2 medium tomatoes
• 2 tbsp (30 mL) crushed sun-dried tomatoes in oil
• 1 tbsp (15 mL) balsamic vinegar
• Salt and black pepper
• To garnish: 12 large black olives