Step 1: Preheat your grill to the highest temperature

Step 2: Cut the ends off the eggplant and slice it lengthwise into three or four thick slices, shaving off the skin from the outer slices if desired

Step 3: Lay the eggplant slices on a tray and salt both sides liberally to draw out any bitterness

Step 4: While the eggplant sits, prepare the other vegetables by husking the corn, slicing the zucchini and summer squash lengthwise, and quartering the red onion while leaving the root attached

Step 5: Trim the tough ends from the asparagus and cut the red pepper in half, removing the core and seeds

Step 6: Rinse and dry the eggplant slices, then add them to the tray with the other vegetables

Step 7: Brush all of the vegetables generously with herb-infused oil on all sides

Step 8: Place the vegetables on the hot grill, turning them as they char and cook, removing each vegetable as it reaches tender, nicely grilled doneness

Step 9: Allow the grilled vegetables to cool slightly, then cut them into bite-sized pieces

Step 10: Using a sharp knife or corn stripper, remove the kernels from the grilled corn

Step 11: Halve the mixed tomatoes and add them to a large mixing bowl with the grilled vegetables and corn kernels

Step 12: In a small bowl, whisk together the herb-infused oil, lemon zest, lemon juice, Dijon mustard, salt, and black pepper to create the dressing

Step 13: Drizzle the dressing over the grilled vegetables and tomatoes

Step 14: Add the fresh basil chiffonade and toss everything gently to combine

Step 15: Top with crumbled Gorgonzola or blue cheese and serve immediately