Step 1

Make the Sauce: Combine the balsamic vinegar and brown sugar in a small pot over medium heat. Bring to a gentle boil, then reduce heat to maintain a light simmer. Stir occasionally until thick and reduced by 1/3 to 1/2; about 8 minutes. Can be made ahead and refrigerated for up to a month. The sauce will continue to thicken as it cools, so remove it from the heat before it's too thick. It should be pourable.

Step 2

Prepare the Vegetables: Scrub mini potatoes and place them in a foil packet. Drizzle with olive oil, salt, pepper, and Italian seasoning; fold the edges of the foil together and seal. Grill for 20 to 25 minutes or until soft. Flip the packet over halfway through cooking.

Step 3

Then oil the grill grate and light the grill. Place a serving platter nearby and add the potato packet to the grill.

Step 4

Grill the Vegetables: Brush the vegetables with olive oil. Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter.

Step 5

Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter.

Step 6

Remove the potatoes from the foil packet and add to the platter. Then add both cheese balls either directly to the platter or small bowls.

Step 7

Serving: Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt, pepper, and red pepper flakes and generously scatter the herbs over the top.