Step 1: Preheat the Grill
Heat your grill to its hottest temperature to get those perfect char marks.
While the grill heats, start prepping the vegetables.

Step 2: Prepare the Vegetables
Cut the ends off the eggplant and slice it lengthwise into three or four thick slices.
Shave off the skin on the outer slices so the flesh can char nicely.
Salt both sides of the eggplant slices liberally and let them sit to draw out bitterness.
Meanwhile, husk the corn and set aside.
Trim the ends off the zucchini and summer squash, then slice them in half lengthwise.
Cut the top off the red onion but leave the root intact; quarter the onion through the root so it stays together while grilling.
Trim the tough ends off the asparagus.
Slice the red pepper in half and remove the seeds and core.

Step 3: Oil and Grill the Vegetables
Rinse the eggplant slices and pat dry.
Brush all the vegetables lightly but thoroughly with your chosen herb-infused oil.
Lay the vegetables out on the hot grill.
Grill each side until charred and tender, turning as needed.
Keep an eye on them—different veggies will cook at different rates.
Corn and onions will take the longest; asparagus will cook quickly.
Remove each vegetable as it finishes and set aside.

Step 4: Chop and Combine
Once cool enough to handle, cut all the grilled vegetables into bite-sized pieces.
Slice the grilled corn kernels off the cobs.
Place all the chopped vegetables in a large salad bowl.
Cut all the tomatoes in half and add them to the bowl.

Step 5: Make the Dressing
In a small bowl, whisk together the herb-infused oil, lemon zest, lemon juice, Dijon mustard, salt, and a few grinds of black pepper.
Whisk until the dressing is emulsified and smooth.

Step 6: Assemble the Salad
Drizzle the dressing over the vegetables and tomatoes.
Add the fresh basil and toss everything gently to combine without breaking up the veggies too much.
Top the salad with crumbled Gorgonzola or blue cheese.

Step 7: Serve and Enjoy
Serve the salad immediately, or let it sit for about 10–15 minutes at room temperature to allow the flavors to meld beautifully.

Storage Instructions

Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
The flavors will continue to meld, although the grilled vegetables will soften slightly over time.

Make Ahead:
You can grill the vegetables and prep the dressing a day ahead.
Store separately and toss together just before serving for the freshest results.

Warm Up:
This salad is delicious served at room temperature.
If you prefer, you can bring leftovers to room temperature for 30 minutes before enjoying.