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2 aubergines (eggplant), sliced into rounds

2 heads fennel, sliced

3 courgettes (zucchini), sliced lengthways

1 bunch of asparagus

4 yellow patty pan squash

4 green patty pan squash

2 red peppers, charred and skins removed

2 orange peppers, charred and skins removed

For the dressing:

Extra-virgin olive oil

Sea salt and freshly ground black pepper

White wine vinegar

1 handful chopped basil leaves

1 clove garlic, finely sliced

1 handful fennel tops