Barbecued vegetable salad

Ingredients

• 2 small eggplants, cut into 1cm slices
• 1 large fennel bulb, trimmed, cut into 1cm slices, lengthwise
• 2 red capsicums, quartered, seeds and membranes removed
• 4 zucchini, cut lengthwise into 1/2 cm slices
• 2 large red onions, cut into 8 wedges each
• 6 green onions, trimmed
• 12 asparagus, woody bottom parts snapped off
• handful basil leaves, shredded
• 1 orange, grated zest
• 1 tablespoon capers, drained
• Marinade
• 1/4 cup (60ml) red wine vinegar
• 3 clove garlic, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon powdered mustard
• 1 teaspoon chilli flakes
• 1/2 cup (125ml) extra virgin olive oil