Ingredients:

  • 2 large (1 lb / 450g) zucchini, sliced into ½-inch planks
  • 2 large (1 lb / 450g) red bell peppers, seeded and cut into wide strips
  • 1 medium (12 oz / 340g) eggplant, sliced into rounds
  • 1 bunch (approx. 8 oz / 225g) asparagus, woody ends trimmed
  • 1 pint (10 oz / 280g) cherry tomatoes, left whole
  • 3 tbsp (45ml) extra-virgin olive oil, for brushing
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • ⅓ cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1g) salt
  • ½ cup (50g) crumbled feta cheese
  • ¼ cup (15g) fresh basil leaves, torn
  • 2 tbsp (15g) toasted pine nuts

Instructions:

  1. Pat all sliced vegetables thoroughly dry with a paper towel to ensure a proper char.
  2. Using a pastry brush, lightly coat both sides of the zucchini, eggplant, and peppers with olive oil. Sprinkle evenly with salt and black pepper.
  3. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, and oregano until the mixture is thick and opaque.
  4. Preheat the outdoor grill or grill pan to high heat.