Step 1

(Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.

Step 2

Oil the grates of your grill. Set the grill temperature to medium-high.

Step 3

Place the vegetables on a large tray or sheetpan. Drizzle generously with extra virgin olive oil. Sprinkle with kosher salt. Give the vegetables a quick toss to make sure they are well coated with the oil. (Note: if you’ve already salted the eggplant in optional step #1, do not salt again)

Step 4

Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for whole baby bell peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally but not too often.

Step 5

Arrange grilled vegetables on a large platter. Season vegetables with za’atar and sumac.

Step 6

In a small bowl, whisk together the dressing ingredients then pour all over the vegetables. Top with fresh parsley, basil, and feta (if using). Enjoy!