Step 1

Preheat BBQ grill on medium heat.

Step 2

Mix olive oil, garlic, rosemary and balsamic vinegar together, and season well with salt and pepper. Brush mixture on vegetables and cook vegetables on preheated BBQ grill, basting frequently, until vegetables are soft and a little charred on the outside (this will be about 5 minutes on each side for the eggplant and capsicum, and about 2-3 minutes for the courgette and onion).

Step 3

Mash feta with a fork until there are hardly any lumps, then whisk in natural yoghurt, garlic, lemon juice, mint and dill. Set aside.

Step 4

Mix all olive salsa ingredients together and dress with a good drizzle of extra-virgin olive oil.

Step 5

To serve, arrange warm chargrilled vegetables on a platter, dollop or drizzle over feta dressing, and scatter over salsa.