With this many flavors coming together, this recipe is a bound winner.
Wash your vegetables.
Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
Slice the zucchini and fennel 1/4" thick.
Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred.
Remove to a clean dish towel in one layer, making sure they are not piled on top of one another.
Cut the eggplant across into slices 1/2" thick.
Grill the slices, turning a few times times to get the nice grill marks.
Remove to the towel.
Boil the baby leeks in salted water until theyre just cooked.
Drain and rub with a little olive oil, and grill together with the asparagus spears until lightly marked.
Peel the peppers and cut into strips.
Put all the grilled vegetables into a big bowl.
Take about 1/4 of the basil leaves and bash them with a mortar and pestle with seasoning until you have a smooth pulp.
Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
Pour this over the vegetables and toss quickly so that everything gets coated. Throw in the rest of the basil.
Slice the garlic really thin and add next.
Mix everything together, and serve on a large plate at room temperature.