Place ingredients in a jar and shake well. Set aside 10 minutes+.

Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.

Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.

Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.

Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.

Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).

Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.

Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)

Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)

Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)

While vegetables are still hot, drizzle over Dressing and toss.

Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.