Slice the eggplant into ½ inch thick rings.
Quarter the onions, leaving the stem end intact.
Slice the sides and bottoms off the peppers, so you have attractive ‘flat’ pieces.
Slice the zucchinis at a 45 degree angle into ½ inch thick slices
Discard the fennel tops and slice the bulb into thin slices, leaving the stem end intact.
Brush all the vegetables with the oil, season with salt and pepper and grill over high direct heat for several minutes until just crisp-tender. Season with sea salt and white pepper.
Arrange attractively on a platter and serve with the vinaigrette.

The Vinaigrette
Heat 3T of the oil in a pan.
Add the paste and the tomatoes
Cook, simmering for 3 to 4 minutes.
Add the herbs and the pieces of lemon.
Simmer for several minutes.
Reduce heat further to the lowest possible setting and add the remaining oil and the vinegar.
Steep/simmer for 15 minutes.
Season with lemon juice to taste, salt and white pepper and serve when cooled.

The Garnish
6 ounces of Valbreso French Feta or Bulgarian feta
10 slices of Italian style baguette, brushed with oil and garlic and grilled.

Sprinkle the salad platter with the feta and garnish with the bread.