Prep the Vegetables

On a large baking sheet, lay out zucchini, squash and eggplants in a single layer. Sprinkle liberally with salt, flip and salt again (about 1 tablespoon total). This will draw out a lot of moisture from the vegetables and also season them inside and out. Let sit for 10 minutes. Using paper towel wipe off the moisture collected on the salted vegetables and pat until dry. Wipe the baking sheet off if liquid has pooled on it (this also removes the excess salt).

Add the spring onions onto the tray and drizzle everything with just enough olive oil to barley coat the vegetables.

Make the Vinaigrette

Combine grated garlic, vinegar, mustard, honey, and salt and pepper in a small mixing bowl. Slowly drizzle in olive oil until combined. Taste and adjust for seasoning. Set aside.

Grill the Vegetables

Add the eggplant to the grill, as they take the longest to cook, and grill for about 10 minutes or until deeply brown and softened. Next, add the zucchini, and cook about 2 minutes each side or until deep grill marks appear and they are tender. Finally add the spring onion, perpendicular to the grate so they don’t fall through, and cook about 1 minute each side or until wilted and caramelized, remove from heat and cut into 1’’ pieces.

Bring it all Together

Arrange all the grilled vegetables on a large platter, drizzle with vinaigrette and top with hazelnuts, mint, and ricotta salta. Serve warm or room temperature.