Step 1

Preheat the grill to medium - medium high.

Step 2

Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than 1/2 inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they're large, cut them in half. Slice the lemon and leave the mini peppers as they are.

Step 3

Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they're all coated.

Step 4

Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.

Step 5

Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, sumac, salt and pepper in a small jar.

Step 6

Transfer the grilled vegetables to a platter and drizzle the vinaigrette on them. Serve immediately.