Grilled Summer Vegetable Salad

• 2 eggplants small, cut into 1/3 inch slices
• 1 bulb fennel trimmed, cut lengthwise into 1/3 inch slices
• 2 red bell peppers quartered, seeds and membranes removed
• 4 zucchini cut lengthwise into 1/4 inch slices
• 2 red onions large, peeled, each cut into 8 wedges
• 6 spring onions trimmed
• 12 stalks asparagus woody ends snapped off
• marinade
• 1/4 cup red wine vinegar
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon mustard powdered
• 1 teaspoon chili flakes
• 1/2 cup extra virgin olive oil
• 1 handful fresh basil leaves shredded, to garnish
• 1 Orange zested, to garnish
• 1 tablespoon 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, fennel, red bell peppers, zucchini, red onions, onions, stalks asparagus woody, marinade, red wine vinegar, garlic, oregano, ground cumin, powdered, chili flakes, extra virgin olive oil, basil, orange zested, capers

Taken from www.yummly.com/recipe/Grilled-Summer-Vegetable-Salad-1403944 (may not work)