Grilled Summer Vegetable Salad

• 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

1. Preheat grill. Arrange vegetables on 2 large baking trays.
2. To make the marinade, whisk together all ingredients. Brush 1/2 over vegetables. Season. Working in batches, grill vegetables until tender and slightly charred.
3. 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.

eggplants, bulb fennel, red bell peppers, zucchini, red onions, spring onions, stalks asparagus, marinade, red wine vinegar, garlic, oregano, ground cumin, powdered mustard, chili flakes, extra virgin olive oil, basil, orange, capers

Taken from recipes-plus.com/api/v2.0/recipes/25835 (may not work)