Make the balsamic vinaigrette and set it to the side.
Next, slice the bell peppers into large sides, see video.
Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
Serve with a garnish of fresh basil and oregano.
Notes
Make-Ahead: You can make this recipe up to 1 day ahead of time. Keep cool before serving.How to Store: Cover and keep this Mediterranean bean salad in the refrigerator for up to 5 days. This will not freeze.