Chargrilled vegetable stack

Step 1

Preheat chargrill on high.

Step 2

Place the zucchini, asparagus, tomatoes, onion and 1/2 the oil in a large bowl. Toss gently to combine.

Step 3

Place 1/3 of the vegetables on preheated chargrill and cook for 2-3 minutes each side or until tender and slightly charred. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining vegetables.

Step 4

To serve, divide the chargrilled vegetables among serving plates. Sprinkle with the feta and basil. Whisk the vinegar, remaining oil, salt and pepper together in a small bowl. Drizzle the dressing over the vegetables and serve with the bread.