1. Preheat grill to medium-high heat

2. Brush all vegetables lightly with 2 tablespoons olive oil and season with salt and pepper

3. Grill eggplant and bell peppers first for 5-6 minutes per side until tender and charred

4. Add mushrooms for 4-5 minutes, zucchini for 3-4 minutes, and asparagus for 3 minutes, turning once to sear

5. Place cherry tomatoes in a grill basket and cook for 2-3 minutes until blistered

6. Meanwhile combine Greek yogurt olive oil herbs garlic lemon juice salt and pepper in a bowl and mix until smooth

7. Chill the herb dip for at least 30 minutes to let flavors meld

8. Arrange grilled vegetables on a large platter around a bowl of herb dip

9. Drizzle remaining olive oil over vegetables and garnish with extra herbs or lemon wedges

10. Serve with pita bread or flatbreads alongside the platter