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Zucchini, mushrooms (Cremini, Agaricus, Baby Portabello, etc.), 1/4 radicchio or 1/2 radicchio treviso, carrot sticks (blanched), red bell peppers. For the dressing: whipping cream, blue cheese, minced garlic, white vinegar, dried herbs (basil, oregano, thyme).
Cut the zucchini, the red pepper and carrots to sticks. First blanch the carrot sticks in boiling water for 2 minutes. Season all the vegetables and grease them with little oil. Grill all vegetables over the B-B-Q and arrange them in a plate.
Meanwhile, mix in a food processor all the ingredients for the dressing according to your taste. Drizzle over the grilled vegetables. Garnish with chives and fresh mint. Tip: I think that the grilled vegetable salad can be somehow modified and turned into a nice vegetarian entree if you substitute the blue cheese dressing with béarnaise sauce, but I don't know. I should try it one day.
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