Grilled Summer Vegetable Salad - cooking recipe

Ingredients

2 None small eggplants, cut into 1/3 inch slices
1 large bulb fennel, trimmed, cut lengthwise into 1/3 inch slices
2 None red bell peppers, quartered, seeds and membranes removed
4 None zucchini, cut lengthwise into 1/4 inch slices
2 None large red onions, peeled, each cut into 8 wedges
6 None spring onions, trimmed
12 stalks asparagus, woody ends snapped off
None None Marinade
1/4 cup red wine vinegar
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp powdered mustard
1 tsp chili flakes
1/2 cup extra virgin olive oil
1 handful fresh basil leaves, shredded, to garnish
1 None orange, zested, to garnish
1 tbsp capers, drained, to garnish

Preparation

Preheat grill. Arrange vegetables on 2 large baking trays.
To make the marinade, whisk together all ingredients. Brush 1/2 over vegetables. Season. Working in batches, grill vegetables until tender and slightly charred.
Cut large vegetables into smaller pieces and arrange on a serving platter. Serve drizzled with remaining marinade and garnished with basil, orange zest and capers.