1. In a large bowl combine olive oil, lemon juice or balsamic vinegar, minced garlic, chopped herbs, salt, pepper, smoked paprika and chili flakes

2. Add sliced vegetables to the marinade, toss gently to coat, and let rest for 15 to 20 minutes

3. Preheat grill to medium high and lightly oil the grates

4. Grill corn and peppers first for 8 to 10 minutes turning often, then grill mushrooms and onions for 5 to 6 minutes per side

5. Grill zucchini and asparagus for 3 to 4 minutes per side, and cherry tomatoes for 2 to 3 minutes per side

6. Prepare garlic yogurt sauce by mixing Greek yogurt, lemon zest, lemon juice, garlic, dill, olive oil, salt and pepper

7. Blend chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, salt, cumin and paprika until smooth to make hummus

8. Blend avocados, lime juice, garlic, olive oil, cilantro, salt and pepper until creamy for the avocado lime dip

9. Arrange grilled vegetables on a large platter in color groups and place dips in small bowls around the edges

10. Drizzle vegetables with olive oil or balsamic glaze, garnish with fresh herbs and lemon wedges, and serve at room temperature or slightly chilled