Cut vegetables into large enough pieces so that they don’t fall through the grill grates – eggplant, zucchini and summer squash can be cut into rounds or lengthwise. Toss in a large bowl with 1 tablespoon of olive oil and a little Kosher salt and freshly ground black pepper. Set aside.

Whisk red wine vinegar, Dijon mustard, Aleppo pepper, shallots and basil in a small bowl. Slowly whisk in 2 tablespoons olive oil. Season with Kosher salt and freshly ground black pepper.

Using a gas grill, heat all of the burners to high. Once the grill is heated up, clear the grates with a grill brush. Keep all burners on high during grilling.

Spread the vegetables out on the grill. Flipping occasionally, grill until well browned, about 3 to 15 minutes depending on the vegetables. Close the lid between flipping.

Transfer the dressing to the large bowl that had contained the uncooked vegetables. Add the cooked vegetables to the bowl as they come off the grill and toss with the dressing. Let sit for 5 minutes.

Transfer vegetables to a platter for serving. Serve at room temperature.

Leftovers can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.