Step 1

Preheat a chargrill on medium-high. Spray the zucchini and eggplant with oil. Cook the zucchini for 2 minutes each side or until tender. Transfer to a plate. Cook the eggplant for 3-4 minutes each side or until tender. Transfer to the plate.

Step 2

Combine extra virgin olive oil, vinegar, garlic and chilli flakes, if desired, in a bowl. Place a layer of eggplant in a large glass or ceramic dish. Drizzle over some of the garlic mixture. Continue layering with zucchini, remaining eggplant and garlic mixture. Cover and place in the fridge for 4 hours or overnight to marinate.

Step 3

Cook the asparagus in a large frying pan of salted boiling water for 1-2 minutes or until bright green and tender crisp.

Step 4

Arrange eggplant, zucchini, asparagus, salami, salmon, bocconcini and olives on a serving platter. Serve with grissini.