• Fire up the grill and turn the burners to medium-low. Allow the grill to heat up while you prep the veggies. Husk the corn, slice the bell pepper into quarters, removing the seeds, slice the eggplant and zucchinis into thin strips, halve the peaches and remove their pits.
• Transfer the veggies and peaches to the heated grill and grill for 20 minutes. The goal here is to get some nice grill lines without burning the produce, so keep an eye on the veggies while they grill. Start flipping at 7 minutes, remove the eggplant, zucchinis, peaches and pepper at 15 minutes, leaving the corn to grill for a final 5 minutes. Allow the veggies to cool slightly before handling.

For the Dressing

• While the veggies are grilling, prepare the dressing. In a large serving bowl, whisk together the dressing ingredients. Whisk in the chopped herbs. I like to use basil, flat leaf parsley, and oregano. Set aside.

Assembling the Salad

• While the veggies are cooling, slice the tomatoes and chop the cucumber, then add them to the serving bowl with the dressing.
• When the veggies are cool enough to handle, transfer them to a cutting board and chop them into bite sized pieces. The corn can be cut off of the cob right into the serving bowl. Transfer the other veggies to the serving bowl and give the salad a big toss to ensure that everything is evenly coated with the dressing. Let the salad marinate in the fridge for at least an hour before serving so the veggies have a chance to absorb the flavours from the dressing. The salad will keep in an airtight container in the fridge for up to five days.