WHAT YOU DO

1. Heat the grill to medium and lightly oil the grates. Season the vegetables with salt and pepper, and spray them lightly with the olive oil mister to coat. (If you don't have a mister, pour a little oil in your hands and lightly toss the vegetables in a bowl, using your hands to coat them very lightly with olive oil.)

2. Cook the vegetables on the grill until tender but not floppy, turning halfway through cooking time — about 12-15 minutes total for the eggplant, onion quarters and sweet pepper, 8-10 minutes for the zucchini and 2 minutes for the tomatoes.

3. Meanwhile, make the dressing: Whisk together lemon juice and red wine vinegar in a small bowl, and drizzle in the olive oil, whisking to make an emulsion. Add the thyme and salt and pepper to taste, and an additional tablespoon of water if needed to make more sauce.

4. As the vegetables are removed from the grill, chop the onion (the inside may not be fully cooked and that's OK), and cut the rest of the veggies into nice-sized cubes; place in a large bowl. The pepper skin will be charred and can be kept or removed.

5. Pour the dressing over the vegetables while still warm and toss gently. Add the fresh basil leaves to the vegetables and stir. Adjust salt and pepper for seasoning and serve hot, room temperature or chilled.